Black Forest Delight Cake

Ingredients

• 1 (18 ounce) package devil's food cake mix
• 1 1/4 cups water, divided
• 1 (85 g) package Jello gelatin, cherry powder
• 2/3 cup sour cream
• 2/3 cup icing sugar
• 3 cups Cool Whip Topping
• 1/3 cup drained maraschino cherry, divided
• 1 baker's semi-sweet chocolate baking square, melted

Directions

1. 1

   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.

2. 2

   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.

3. 3

   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.