Black Forest Delight

1. 1

   Mix kirsch and dried cherries in small bowl; let stand 30 min.

2. 2

   Drain; reserving kirsch.

3. 3

   Place cake layers, top sides up, in 2 clean 8- or 9-inch round cake pans.

4. 4

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

5. 5

   Bring 1 cup of the water to boil; stir into dry gelatin until completely dissolved.

6. 6

   Add remaining 1/4 cup water and reserved kirsch.

7. 7

   Carefully pour half of the gelatin over each cake layer.

8. 8

   Refrigerate at least 3 hours.

9. 9

   Mix sour cream and powdered sugar; gently stir in whipped topping.

10. 10

    Dip 1 cake pan in warm water 10 sec.

11. 11

    ; unmold onto serving plate.

12. 12

    Spread with 1 cup whipped topping mixture.

13. 13

    Sprinkle with cherries, reserving a few cherries for garnish.

14. 14

    Unmold second cake layer; carefully place on first cake layer.

15. 15

    Frost top and sides of cake with remaining whipped topping mixture.

16. 16

    Drizzle with melted chocolate; garnish with reserved cherries.

* Per serving · 4 servings · Values may vary.

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