Black Forest Delight Cake

Ingredients

1 package (18 ounce) 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 package (85 g) 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

Directions

Preheat oven to 350F 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.