Prep
15-30 mins
Cook
3 HRS 40 MIN
Calories
280
Ingredients
1 pkg
(2-layer size) devil's food cake mix
1 cup
boiling water
1/4 cup
cold water
2/3 cup
sour cream
2/3 cup
powdered sugar
1/3 cup
drained maraschino cherries, divided
Instructions
Step 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.
Step 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.
Step 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.
Step 4
Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.