If chocolate covered cherries are the first thing you head for at a candy shop, chances are pretty good you'll like this JELL-O Chocolate Cherry Poke Cake.
What You Need
Original recipe yields 16 servings
2 round chocolate cake layers (9 inch), cooled
2 cups boiling water
2 pkg. (3 oz. each) or 1 pkg. (6 oz.) JELL-O Black Cherry Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.
Enjoy a serving of this easy-to-make poke cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
How to Store
Prepare using COOL WHIP LITE Whipped Topping.
For colored frosting, gently stir a few drops food coloring into the COOL WHIP before using as directed.
How to Make Chocolate Hearts
Drizzle melted BAKER'S Semi-Sweet Chocolate into heart shapes on sheet of waxed paper. Refrigerate 5 min. or until firm. Gently peel chocolate hearts from paper, then use to garnish cake.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.