Brady doesn't really like cake, but he LOVES this one. It is always requested for his birthday or any special occasion that requires cake. He likes it because it is so moist, unlike some cakes can be. It takes a little thinking ahead to have it ready in time but is definitly worth it!
What You Need
1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) Cool Whip French Vanilla Whipped Topping, thawed (or just regular Cool Whip)
1/3 cup drained maraschino cherries, divided
1 square Semi-Sweet Chocolate, melted (I just use chocolate chips!)
PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
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 frosted layer.
Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture.
Drizzle with melted chocolate.
Garnish with reserved cherries.
Store in refrigerator.
How to Drizzle Chocolate
Melt chocolate as directed on package. Spoon into small resealable plastic bag. Cut small hole in one of the bottom corners of bag. Use to drizzle chocolate over dessert. Or use spoon to drizzle chocolate over dessert.
I have also changed it up a bit and used strawberry Jello and strawberries instead or raspberries would be great too. I think just about any fruit that goes well with chocolate you could use!