Black Forest Delight
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (85 g)Cherry Jello Powder
1/4 cup cold water
2/3 cup sour cream
2/3 cup icing sugar
3 cups thawed Whipped Topping
1/3 cup drained maraschino cherries, divided
1 square Semi-Sweet Chocolate, melted
1 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.
2 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.
3 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.