• 16servings
  • 240minutes
  • 320calories

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) devil's food cake mix

  2. 1 cup boiling water

  3. 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin

  4. 1/4 cup cold water

  5. 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

  6. 2/3 cup powdered sugar

  7. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  8. 1/3 cup drained maraschino cherries , divided

  9. 1 square BAKER'S Semi-Sweet Chocolate , melted

  10. Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Instructions Jump to Ingredients ↑

  1. PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round layers. Loosen cakes from sides of pans with knife; cool in pans 15 min.

  2. ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in cold water. Pierce cake layers with large fork at 1/2-inch intervals. Pour half the gelatin over each cake. Refrigerate 3 hours.

  3. MIX sour cream and sugar in medium bowl; gently stir in COOL WHIP. Dip bottom of 1 cake pan in warm water 10 sec.; invert cake onto plate. Carefully remove pan; spread cake with 1 cup COOL WHIP mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over cake on plate. Remove remaining cake layer from pan; place on first cake layer. Frost top and sides with remaining COOL WHIP mixture.

  4. MELT chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.


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