Black Forest Delight
- 1 pkg. (2-layer size) devil's food cake mix
- 1 cup boiling water
- 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
- 1/4 cup cold water
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2/3 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 1/3 cup drained maraschino cherries, divided
- 1 square BAKER'S Semi-Sweet Chocolate, melted
Preparation time 20mins
Cooking time 24mins
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 min.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. 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 sec.; 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 mixture.
MELT chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries. Store in refrigerator.
Kraft Kitchens Tips
How to Drizzle Chocolate
Melt chocolate as directed on package; spoon into small plastic bag. Cut small hole in bottom corner of bag. Use to drizzle chocolate over cake.