Black Forest Delight

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.

3. 3

   Loosen cakes from sides of pans with knife; cool in pans 15 min.

4. 4

   Add boiling water to jelly powder; stir 2 min.

5. 5

   until completely dissolved.

6. 6

   Stir in cold water.

7. 7

   Pierce cake layers with large fork at 1/2-inch intervals.

8. 8

   Pour half the jelly over each cake.

9. 9

   Refrigerate 3 hours.

10. 10

    Mix sour cream and sugar in medium bowl; gently stir in Cool Whip.

11. 11

    Dip bottom of 1 cake pan in warm water 10 sec.

12. 12

    ; invert cake onto plate.

13. 13

    Carefully remove pan; spread cake with 1 cup Cool Whip mixture.

14. 14

    Reserve a few cherries for garnish.

15. 15

    Chop remaining cherries; sprinkle over cake on plate.

16. 16

    Remove remaining cake layer from pan; place on first cake layer.

17. 17

    Frost top and sides with remaining Cool Whip mixture.

18. 18

    Melt chocolate as directed on package; cool slightly.

19. 19

    Drizzle over cake.

20. 20

    Garnish with reserved cherries.

No additional tips available.