Add Ingredient to fridge:

Black Forest Delight


"A stunning tall, rich chocolate cake infused with cherry and from a box! We will show you how to take a cake mix and make a delicious dessert that looks and tastes like it is from a bakery."

1 cup boiling water
1 (3 ounce) package JELL-O Brand Cherry Flavor Gelatin
1/4 cup water
2/3 cup powdered sugar
1 (8 ounce) tub COOL WHIP French Vanilla Whipped Topping
1/3 cup maraschino cherries


#1 : Prepare and bake cake mix as directed on package in two 8- or 9-inch round layers. Run knife or metal spatula around sides of pans to loosen cake layers. Cool 15 min.

#2 : Stir boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cake layers with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.

#3 : Mix sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake. Unmold second cake layer; carefully place on first cake layer. Frost top and sides of cake with remaining whipped topping mixture. Drizzle with melted chocolate; garnish with reserved cherries.

The Reverse Cookbook ™ 2018