2-1/3 cups COOL WHIP LITE Whipped Topping, divided
1 can (14.5 oz.) pitted dark sweet cherries, drained, divided
3 oz. BAKER'S Bittersweet Chocolate, broken into pieces
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Let's Make It
Remove lid from foil pound cake package. (Do not remove cake from pan.) Pierce cake with skewer or large fork at 1/2-inch intervals.
Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water. Pour over cake. Refrigerate 1 hour.
Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with 1/3 cup COOL WHIP; top with half the cherries. Cover with top cake layer.
Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min.; stir until blended. Let stand 5 min. Spread over top and sides of cake. Garnish with remaining cherries.
At 12 servings, this delicious cake is the perfect dessert to serve at your next gathering of family or friends.
Make chocolate curls with remaining 1 oz. chocolate and use them to garnish top of cake.
Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 36g
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.