Chocolate Covered Cherry Cake

Chocolate Covered Cherry Cake

Penny C
Edited on May 01, 2006

I needed a dessert for a church covered dish and came up with this by cleaning out my cabinet. It was a hit!


1 box (18.25 oz) yellow or white cake mix
1 (3 oz) pkg. cherry Jell-o
1 c. boiling water
1/2 c. cold water
Chocolate frosting


Prepare cake as directed and pour into 9 x 13 or 2-8" pans. Bake as directed and cool for 15 min. Turn cake onto cooling rack, wash and dry pan(s) and return cake to pan. Poke cake with plastic straw every 1/2 to 1 inch. Dissolve Jell-o in boiling water, add cold water. Spoon Jell-o over cake slowly so the mixture soaks into the holes. Chill 3-4 hours. **For 8" layers,dip bottom of pan in warm water 30 seconds, turn onto plate. Gently spread a thin layer of frosting, place second layer on top. Frost top and sides with remaining frosting. *If using 9 x 13, you can leave cake in pan and frost.

Not a NESTLÉ®-tested recipe.

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