Black Forest Cake

what you need

1

pkg.  (2-layer size) chocolate cake mix

1

pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1

can  (21 oz.) cherry pie filling, drained

1/4

cup  Kirsch (cherry brandy)

1

tub  (8 oz.) COOL WHIP Extra Creamy Whipped Topping, thawed, divided

1

oz.  BAKER'S Semi-Sweet Chocolate, coarsely grated

make it

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 15 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

MIX cherry pie filling and kirsch. Reserve 1/2 cup each of the cherry mixture and COOL WHIP for garnish; spoon remaining cherry mixture onto 1 cake layer on plate. Cover with 1 cup of the remaining COOL WHIP and second cake layer.

SPREAD 1-1/2 cups of the remaining COOL WHIP onto top and side of cake. Top with dollops of the remaining COOL WHIP. Garnish with reserved cherry mixture and grated chocolate. Keep refrigerated.

kraft kitchens tips

SUBSTITUTE

Substitute 1/2 tsp. almond extract for the kirsch.

SUBSTITUTE

Prepare using regular COOL WHIP or COOL WHIP LITE Whipped Topping.

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