Black Forest Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 can (21 oz.) cherry pie filling, drained
• 1/4 cup Kirsch (cherry brandy)
• 1 tub (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed, divided
• 1 oz. BAKER'S Semi-Sweet Chocolate, coarsely grated

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans.
3. Cool cakes in pans 15 min.
4. Invert onto wire racks; gently remove pans.
5. Cool cakes completely.
6. Mix cherry pie filling and kirsch.
7. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate.
8. Cover with 1 cup of the remaining COOL WHIP and second cake layer.
9. Spread 1-1/2 cups of the remaining COOL WHIP onto top and side of cake.
10. Top with dollops of the remaining COOL WHIP.
11. Garnish with reserved cherry mixture and grated chocolate.
12. Keep refrigerated.

chocolate cake mix, cherry pie filling, chocolate

Taken from www.kraftrecipes.com/recipes/black-forest-cake-57621.aspx (may not work)