Black Forest Delight

desserts

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Ingredients

1 package (2-layer) devil’s food cake mix

1 cup boiling water

1 package (3-ounce) Jell-O cherry flavored gelatin

¼ cup cold water

⅔ cup sour cream

⅔ cup powdered sugar

1 tub (8-ounce) Cool Whip whipped topping, thawed

⅓ cup drained maraschino cherries, divided

1 square semi-sweet chocolate

Prepare cake batter and bake as directed on package for 2 (8 or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 minutes.
Add boiling water to gelatin mix; stir 2 minutes until dissolved. Stir in cold water. Pierce cake layers with large fork at ½-inch intervals. Pour half the gelatin over each cake layer. Refrigerate 3 hours.
Mix sour cream and sugar in medium bowl; gently stir in Cool Whip. Dip bottom of 1 cake pan in warm water 10 seconds to loosen; invert cake onto plate. Carefully remove pan; spread cake with 1 cup Cool Whip mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining Cool Whip.
Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries. Store in refrigerator.

Recipe Courtesy Of

Kraft Foods