Black Forest Delight Cake

Name: Black Forest Delight Cake
Ingredients: 1 (18 ounce) package devil's food cake mix; 3 eggs (or as called for by your cake mix); 1/3 cup oil (or as called for by your cake mix); 1 1/3 cups water (or as called for by your cake mix); 1 1/4 cups water, divided; 1 (85 g) package Jello gelatin, cherry powder; 2/3 cup sour cream; 2/3 cup icing sugar; 3 cups Cool Whip Topping; 1/3 cup drained maraschino cherry, divided; 1 baker's semi-sweet chocolate baking square, melted

11 ingredients

17 steps

Ingredients

1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/4 cups water, divided
1 (85 g) package Jello gelatin, cherry powder
2/3 cup sour cream
2/3 cup icing sugar
3 cups Cool Whip Topping
1/3 cup drained maraschino cherry, divided
1 baker's semi-sweet chocolate baking square, melted

Directions

1

Preheat oven to 350°F
2

Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans.
3

Loosen layers from sides of pans with knife or metal spatula.
4

Cool 15 minute.
5

Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved.
6

Add remaining 1/4 cup of water.
7

Pierce cake layers with large fork at 1/2 inch intervals.
8

Carefully pour half of the jelly mixture over each cake layer.
9

Refrigerate at least 3 hours.
10

Mix sour cream and icing sugar; gently stir in whipped topping.
11

Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
12

Spread with 1 cup whipped topping mixture.
13

Reserve a few cherries for garnish.
14

Chop remaining cherries; sprinkle over.
15

Unmold second cake layer; carefully place on first cake layer.
16

Frost top and sides with whipped topping mixture.
17

Drizzle with melted chocolate; garnish with reserved cherries.