Black Forest Delight Cake

Recipe by elsokolj
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package devil's food cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 1 14
    cups water, divided
  • 1
    (85 g) package Jello gelatin, cherry powder
  • 23
  • 23
  • 13
    cup drained maraschino cherry, divided
  • 1
    baker's semi-sweet chocolate baking square, melted
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DIRECTIONS

  • Preheat oven to 350°F
  • Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans.
  • Loosen layers from sides of pans with knife or metal spatula.
  • Cool 15 minute.
  • Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved.
  • Add remaining 1/4 cup of water.
  • Pierce cake layers with large fork at 1/2 inch intervals.
  • Carefully pour half of the jelly mixture over each cake layer.
  • Refrigerate at least 3 hours.
  • Mix sour cream and icing sugar; gently stir in whipped topping.
  • Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
  • Spread with 1 cup whipped topping mixture.
  • Reserve a few cherries for garnish.
  • Chop remaining cherries; sprinkle over.
  • Unmold second cake layer; carefully place on first cake layer.
  • Frost top and sides with whipped topping mixture.
  • Drizzle with melted chocolate; garnish with reserved cherries.
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