Categories: Cake
Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 1 cup boiling water
- 1 pkg. (4-serving size) JELL-O cherry flavor gelatin
- 1/4 cup cold water
- 2/3 cup sour cream
- 2/3 cup powdered sugar
- 1 tub (8 oz) cool whip french vanilla whipped topping, thawed
- 1/3 cup drained maraschino cherries, divided
- 1 square BAKER'S semi-sweet chocolate, melted
Directions
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Prepare and bake cake mix in two 8 or 9 inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.
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Stir boiling water into dry gelatin mix at least 2 minutes until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2 inch intervals. Carefully pour half of the gelatine mixture over each cake layer. Refrigerate at least 3 hours.
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Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.