Saturday, December 3, 2011
Black Forest Delight
1 box devil's food cake mix
1 1/4 cups water, divided
1 small package cherry flavor gelatin
2/3 cup sour cream
2/3 cup powdered sugar
1 tub french vanilla whipped topping, thawed
1/3 cup drain maraschino cherries, divided
1 square semi sweet baking chocolate, melted
Prepare and bake cake mix as directed on package in 2 9 inch round pans. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 minutes.
Bring 1 cup of the water to boil; stir into dry gelatin mix until completely dissolved. Add remaining 1/4 cup water. Pierce cake layers with large fork at 1/2 inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
Mix sour cream and powdered sugar in medium bowl; gently stir in whipped topping. Dip 1 cake pan in warm water 10 seconds; invert into serving plate. Spread cake with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Invert second cake layer onto wire rack; carefully place cake on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries.