Black Forest Delight

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Recipe by Kraft

Prep Time

20
min.

Total Time

4
hr.

Servings

16 servings

Get the recipe for Black Forest Delight. Our Black Forest Delight recipe gives you that familiar chocolate and cherry flavor, without all the work.

What You Need

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1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/3 cup drained maraschino cherries, divided
1 oz. BAKER'S Semi-Sweet Chocolate, melted

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Make It

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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.
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.
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.
Melt chocolate as directed on package; cool slightly. Drizzle over cake. Garnish with reserved cherries.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Size Wise

Few can resist the combination of chocolate and cherries in this cake. And since it serves 16, it's a great dessert to serve at your next gathering of friends or family.

How to Drizzle Chocolate

Melt chocolate as directed on package; spoon into small plastic bag. Cut small hole in bottom corner of bag. Use to drizzle chocolate over cake. Or, drizzle chocolate over cake with small spoon.

How to Store

Keep refrigerated.

Servings

16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories	280

Total fat	12g
Saturated fat	5g
Cholesterol	40mg
Sodium	300mg
Carbohydrate	40g
Dietary fiber	1g
Sugars	28g
Protein	3g
% Daily Value
Vitamin A	4 %DV
Vitamin C	0 %DV
Calcium	2 %DV
Iron	40 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by anuk88 from This is a cake I would make again and again! This is a cake I would make again and again!!! I had made this for valentines along with the raspberry sensation and both were gone like that!!!! I did make some changes in the way I decorated the cake since like some other reviewers said the icing did not look as clean as in the picture, so I made a lot of chocolate shavings and put it on top and on the sides of the cake and placed small dollops of whipped cream on top in a circle with one in the center and placed cherries on top. It looked and tasted amazing!!!!! thanks again Kraft foods as you have turned a non baker like me make all these delights and friends are now raving about them!!!!

Date published: 2010-02-23

Rated 4 out of 5 by abschick from I don't know what I have done wrong but my cake doesn't turn out right. I don't know what I have done wrong but my cake doesn't turn out right. I followed the recipe 100%. The frosting seemed to be too runny when I frosted the cake. I tried to do a "crumb frost" and left cake in the fridge for 15 mins. Then I put the rest of the frosting on the entire cake. It just doesn't turn out like how nice and smooth it looks on the kraftfoods recipe picture. I think I might need a metal frosting spatula. And another thing is that when I cut the cake, there were holes/space in between the 2 layers and it made the cake fall apart. It seems like I never have luck with layered cakes. I might need to find out the tips of making layered cakes.

Date published: 2008-10-22

Rated 5 out of 5 by stefcia01 from I made this cake with raspberry jello mix and fresh raspberries and it turned out so delicious! I made this cake with raspberry jello mix and fresh raspberries and it turned out so delicious! everyone wanted the recipe! They could not believe I made the cake, they thought I bought it from a bakery. I stewed some fresh raspberries with some sugar and a bit of water on the stove, let it cool in the fridge. then i mixed it with some cool whip and used that in the middle layer. I garnished the cake with raspberries all around it and 3 in the middle. make sure you drizzle with the melted chocolate. it looks so pretty and tastes great! Im sure the cherry version is great too, anything is good with chocolate!

Date published: 2008-04-10

Rated 4 out of 5 by jaimejeannette from I made it for my husband's birthday and my kids who are lovers of Betty Crocker Cakes loved it. I made it for my husband's birthday and my kids who are lovers of Betty Crocker Cakes loved it. I'm planing to make a Straberry delight next time using the "Cherry chip cake" with straberries instead of cherries as I love straberries but, really wanted to try the actual recipe this time. I did make some adjustment to the decor (just for fun) Although I am not very good with the decor but, I think it looks fine and it tasted very good. Too bad I can't show you the final product (made a heart and wrote Happy Birthday instead of the actual decor shown in the web) all with the melted choc.

Date published: 2007-04-18

Rated 5 out of 5 by deekitty from 5 STARS ALL THE WAY! 5 STARS ALL THE WAY!! Easy, tastes wonderful, and WOW is it impressive. I took it to a party tonight and everyone talked about the cake over & over again in conversations all evening. I followed the recipe exact, turned out perfect. (the frosting is a cream color not white because of the french vanilla coolwhip, still looked awesome so who cares!) TIP- after you set the top cake on, put a few pieces of wax paper around the base of the cake (just tuck them under), so after you decorate the top & sides you can just pull the wax paper out and your cake plate is perfectly clean!!

Date published: 2006-12-26

Rated 5 out of 5 by cooklady18 from Made this cake for family at Thanksgiving. Made this cake for family at Thanksgiving. Got rave reviews!! My niece said I could leave all of the fancy cookies at home if I would bring this cake again for Christmas Eve!! Recipe was very easy to make although I didn't get my chocolate melted quite enough. It was a little difficult to drizzle. Never thought the frosting would stand up that well with sour cream and very little powdered sugar in it. It was very easy to spread and tasted wonderful. I also made the cake, poured the Jello over it and left it in the fridge overnight. Putting it all together the next morning took very little time. I used cake pans that the bottoms come out. Made it very easy to remove from the pan. Will use red and green cherries for the Christmas cake.

Date published: 2006-12-01

Rated 5 out of 5 by angiem007 from I just made this recipe over the weekend for my son's 8th birthday party with 16 relatives. I just made this recipe over the weekend for my son's 8th birthday party with 16 relatives. (My son picked out the recipe!) Everybody LOVED it! This recipe deserves 5 stars! One of the best cakes I have ever tasted. The frosting tasted amazing and was easy to make. The only part that was difficult was putting the melted chocolate in the plastic baggie and trying to squeeze it out. But for my first time, itl looked pretty much like the picture! I highly recommend this wonderful recipe for the holidays or for any special occasion!

Date published: 2006-11-13

Rated 5 out of 5 by JoniTsosie from This is the BEST cake I've EVER made. This is the BEST cake I've EVER made. I am fond of chocolate and cherries together but I never dreamed the combo could be so GOOD!!! I was also surprised to see a chemical reaction between the sour cream/powdered sugar mixture and the Cool Whip. I didn't understand how the loose Cool Whip would hold up as frosting, but upon mixing the sour cream/powdered sugar with the Cool Whip, it set up immediately, making the best frosting. The warm cherry Jello was a bonus too, poured into the chocolate cake. Yum!!! The BEST EVER!!!

Date published: 2009-12-29