Black Forest Delight Cake

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

Ingredients Nutrition

  • 1 (18 ounce) package devil's food cake mix
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 1 14 cups water, divided
  • 1 (85 g) package Jello gelatin, cherry powder
  • 23 cup sour cream
  • 23 cup icing sugar
  • 3 cups Cool Whip Topping
  • 13 cup drained maraschino cherry, divided
  • 1 baker's semi-sweet chocolate baking square, melted


  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.

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