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.

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