Black Forest Cake Delight

By Angela-4

Ingredients

• 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 cupBREAKSTONE'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 squareBAKER'S Semi-Sweet Chocolate, melted

Preparation

Step 1

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.