Cherry-Full Black Forest Cake

Cherry-Full Black Forest Cake

Prep Time: 20 minutes. Start to Finish: 4 hour and. Serves 12

Ingredients:

1 package of Devil’s food cake mix

2 cup boiling water

1 6 ounce package cherry flavor jell-o

½ cup cold water

2/3 cup sour cream

2/3 cup powdered sugar

1 tub cool whip; thawed

1 small jar maraschino cherries; drained

2 squares bakers semi-sweet chocolate

Directions:

Prepare cake batter and bake as directed on package for 2 (8 or 9 inches) round layers. Loosen cakes from sides of pans with knife; cool in pans for 15 minutes

Add boiling water to jell-o mix and stir for 2 minutes until completely dissolved. Stir in cold water. Pierce cake layers with large fork at ½ inch intervals. Pour half the jell-o over each cake, than refrigerate for 3 hours

Mix sour cream and sugar in a medium bowl, gently stir in cool whip. Dip bottom of 1 cake pan in warm water for 10 seconds to loosen the jell-o cake, than invert the cake onto serving plate, carefully remove pan

Spread cake with 1 cup cool whip mixture, saving some cherries for garnish; chop remaining cherries and sprinkle them over the cake on the serving plate. Remove remaining cake layer from pan (after dipping in warm water for 10 seconds); place on first cake layer. Frost top and sides with remaining cool whip mixture

Melt chocolate as directed on package; cool slightly. Drizzle over cake and garnish with reserved cherries. Store in refrigerator.