Black Forest Delight Cake

Description: I saw this recipe in "What's Cooking" magazine from Kraft. It sounds interesting and I am posting in for keepsake.

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

Steps:

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