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Black Forest Delight

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prep time

20 min

total time

4 hr 5 min

makes

16 servings, 1 piece (120 g) each

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video by: kraft

recipe by: kraft

What You Need

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

Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.

ADD boiling water to jelly powder; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the jelly over each cake. Refrigerate 3 hours.

MIX sour cream and sugar in medium bowl; gently stir in Cool Whip. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup Cool Whip mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; 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. Garnish with reserved cherries.

kraft kitchens tips

Size-Wise

Few can resist the combination of chocolate and cherries in this rich cake. And since it serves 16, it's a great dessert to serve at your next gathering of friends or family.

How to Drizzle Melted Chocolate

Melt chocolate as directed on package; spoon into small plastic bag. Cut small hole in bottom corner of bag. Use to drizzle chocolate over cake. Or, drizzle chocolate over cake with small spoon.