Black Forest Delight

• 1 pkg. (2-layer size) devil's food cake mix
• 1 cup boiling water
• 1 pkg. (85 g) Jell-O Cherry Jelly Powder
• 1/4 cup cold water
• 2/3 cup sour cream
• 2/3 cup icing sugar
• 3 cups thawed Cool Whip Whipped Topping
• 1/3 cup drained maraschino cherries, divided
• 1 oz. Baker's Semi-Sweet Chocolate

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers.
3. Loosen cakes from sides of pans with knife; cool in pans 15 min.
4. Add boiling water to jelly powder; stir 2 min.
5. until completely dissolved.
6. Stir in cold water.
7. Pierce cake layers with large fork at 1/2-inch intervals.
8. Pour half the jelly over each cake.
9. Refrigerate 3 hours.
10. Mix sour cream and sugar in medium bowl; gently stir in Cool Whip.
11. Dip bottom of 1 cake pan in warm water 10 sec.
12. ; invert cake onto plate.
13. Carefully remove pan; spread cake with 1 cup Cool Whip mixture.
14. Reserve a few cherries for garnish.
15. Chop remaining cherries; sprinkle over cake on plate.
16. Remove remaining cake layer from pan; place on first cake layer.
17. Frost top and sides with remaining Cool Whip mixture.
18. Melt chocolate as directed on package; cool slightly.
19. Drizzle over cake.
20. Garnish with reserved cherries.

cake mix, boiling water, cold water, sour cream, icing sugar, topping, maraschino cherries, chocolate

Taken from www.kraftrecipes.com/recipes/black-forest-delight-95343.aspx (may not work)