Second time I’ve made this… this time it was for my mom’s birthday.
It is SO good, so I thought I’d share the recipe.
I think it came from the Kraft magazine – it’s been in my recipe book for so long, I’ve forgotten.
Black Forest Delight
1 pkg. devil’s food cake mix (I’ve used milk chocolate or triple chocolate too)
1 1/4 cups water, divided
1 pkg. (4-serving size) Cherry Jello
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8oz.) Cool Whip, thawed
1/3 cup drained maraschino cherries, divided
1 square baking chocolate, melted (I used chocolate chips)
Preheat oven to 350. Prepare and bake cake as directed on package in 2 greased and floured 9 inch round cake pans. (I wonder if wax paper in the bottom would have helped…) Loosen layers from sides of pan with knife or metal spatula. Cool 15 min. Boil 1 cup of the water; stir in dry gelatin mix until dissolved. Add remaining 1/4 cup of water. Pierce cake layers with fork and carefully pour half of gelatin mix over each cake. Refrigerate at least 3 hours.
Mix sour cream and powdered sugar; gently stir in whipped topping. Dip 1 cake pan in warm water until the cake loosens and unmold it onto a serving plate. Spread with 1 cup of the topping mixture. Reserve a few cherries for garnish on the top. Chop the remaining cherries and sprinkle over first cake. Unmold second cake, stack on top. Frost top and sides. Drizzle with melted chocolate; garnish with reserved cherries. (For drizzle, I melted the chips in a bowl in the microwave, then put in a plastic baggie, cut the corner off and drizzled it on top.)
This recipe looks really complicated, but after doing it twice, I think I could do it without the recipe. It gets easier each time… just an excuse to make it more than once!