Prep Time:20 min |
Total Time: 4 hr | Makes: 16
Ingredients:
- 1 pkg. (2-layer size) devil's food cake mix
- 1 cup boiling water
- 1 pkg. (85 g) JELL-O Cherry Jelly Powder
- 1/4 cup cold water
- 2/3 cup sour cream
- 2/3 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping
- 1/3 cup drained maraschino cherries, divided
- 1 square BAKER'S Semi-Sweet Chocolate, melted
PREHEAT oven to 350ºF. Prepare and bake cake mix as directed on package in two greased and floured 9-inch round cake pans. Loosen layers from sides of pan with knife or metal spatula. Cool 15 min.
STIR boiling water into dry jelly powder at least 2 min. until completely dissolved. Add cold 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.
MIX sour cream and icing sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.
