Black Forest Delight Cake - cooking recipe

Ingredients

1 (18 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 1/4 cups water, divided
1 (85 g) package Jello gelatin, cherry powder
2/3 cup sour cream
2/3 cup icing sugar
3 cups Cool Whip Topping
1/3 cup drained maraschino cherry, divided
1 baker's semi-sweet chocolate baking square, melted

Preparation

Preheat oven to 350\u00b0F
Prepare and bake cake mix as directed on package in 2 greased and floured 9-inch round cake pans.
Loosen layers from sides of pans with knife or metal spatula.
Cool 15 minute.
Bring 1 cup of the water to boil; stir into dry jelly powder until completely dissolved.
Add remaining 1/4 cup of water.
Pierce cake layers with large fork at 1/2 inch intervals.
Carefully pour half of the jelly mixture over each cake layer.
Refrigerate at least 3 hours.
Mix sour cream and icing sugar; gently stir in whipped topping.
Dip 1 cake pan in warm water 10 sec.; unmold onto serving plate.
Spread with 1 cup whipped topping mixture.
Reserve a few cherries for garnish.
Chop remaining cherries; sprinkle over.
Unmold second cake layer; carefully place on first cake layer.
Frost top and sides with whipped topping mixture.
Drizzle with melted chocolate; garnish with reserved cherries.