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Black Forest Delight 

Michele shares a simple recipe for a delicious black forest cake. Follow along as she combines devil's food cake, cherry Jell-o, and Cool Whip to create a fancy chocolate cake dessert without all the effort.
prep time
20 min
time
4 hr
servings
16 servings

what you need

  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 cup boiling water
  • 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
  • 1/4 cup cold water
  • 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 2/3 cup powdered sugar
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1/3 cup drained maraschino cherries, divided
  • 1 oz. BAKER'S Semi-Sweet Chocolate, melted

  • PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.
  • ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin 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.

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