1 pkg. (2 layer size) Devil's food cake mix
1 1/4 cup water, divided
1 pkg.(4 serving size) cherry Jell-o
2/3 C. sour cream
2/3 C. powdered sugar
1 tub (8oz.) Cool Whip (French Vanilla is the best)
1/3 C. drained maraschino cherries, divided
(I also like to use fresh cherries in the summer)
1 square semi-sweet baking chocolate, melted
Preheat oven to 350 degrees. Prepare and bake cake mix as directed on package in 2 greased 9-inch round cake pans. Loosen layers from sides of pan. Cool 15 minutes.
Boil 1 cup of the water, stir into dry gelatin mix until dissolved. Add remaining 1/4 cup water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate for at least 3 hours.
Mix sour cream and powdered sugar. Gently stir in whipped topping. Unmold 1 cake pan onto a serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries and sprinkle over the cake. Unmold the second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixtures. Drizzle with melted chocolate; garnish with reserved cherries.
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