Black Forest Delight

• 1/4 cup Kirsch (cherry brandy)
• 1/2 cup dried cherries
• 2 baked (8- or 9-inch) round chocolate cake layers, cooled
• 1-1/4 cups water, divided
• 1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 square BAKER'S Semi-Sweet Chocolate, melted

1. Mix kirsch and dried cherries in small bowl; let stand 30 min.
2. Drain; reserving kirsch.
3. Place cake layers, top sides up, in 2 clean 8- or 9-inch round cake pans.
4. Pierce layers with large fork at 1/2-inch intervals.
5. Bring 1 cup of the water to boil; stir into dry gelatin until completely dissolved.
6. Add remaining 1/4 cup water and reserved kirsch.
7. Carefully pour half of the gelatin over each cake layer.
8. Refrigerate at least 3 hours.
9. Mix sour cream and powdered sugar; gently stir in whipped topping.
10. Dip 1 cake pan in warm water 10 sec.
11. ; unmold onto serving plate.
12. Spread with 1 cup whipped topping mixture.
13. Sprinkle with cherries, reserving a few cherries for garnish.
14. Unmold second cake layer; carefully place on first cake layer.
15. Frost top and sides of cake with remaining whipped topping mixture.
16. Drizzle with melted chocolate; garnish with reserved cherries.

dried cherries, chocolate cake, water, gelatin, s, powdered sugar, s

Taken from www.kraftrecipes.com/recipes/black-forest-delight-70244.aspx (may not work)