Black Forest Delight

1. 1

   Prepare cake batter and bake in 2 (8- or 9-inch) round pans as directed on package.

2. 2

   Run knife or metal spatula around sides of pans to loosen cakes.

3. 3

   Cool cakes in pans 15 min.

4. 4

   Do not remove cakes from pans.

5. 5

   Add boiling water to gelatin mix; stir 2 min.

6. 6

   until completely dissolved.

7. 7

   Stir in cold water.

8. 8

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

9. 9

   Carefully pour gelatin over cakes.

10. 10

    Refrigerate 3 hours.

11. 11

    Mix sour cream and powdered sugar in large bowl; whisk in COOL WHIP.

12. 12

    Dip 1 cake pan in warm water 10 sec.

13. 13

    ; unmold onto plate.

14. 14

    Spread with 1 cup COOL WHIP mixture.

15. 15

    Reserve a few cherries for garnish.

16. 16

    Chop remaining cherries; sprinkle over frosted layer.

17. 17

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

18. 18

    Frost top and side of cake with remaining COOL WHIP mixture.

19. 19

    Melt chocolate as directed on package; drizzle over cake.

20. 20

    Garnish with reserved cherries.

21. 21

    Keep refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.