Grandma's Cherry Chocolate Delight
This luscious Cherry Chocolate Delight is a cherished family recipe passed down from my beloved grandmother. Each layer is infused with a burst of cherry flavor, thanks to the Jell-O soaking into the devil's food cake, while the velvety whipped topping adds a creamy texture that contrasts beautifully with the rich chocolate. Garnished with maraschino cherries and drizzled with semi-sweet chocolate, this show-stopping dessert is perfect for family gatherings, celebrations, or a sweet treat to brighten your day. Get ready to impress your guests with this delightful, moist cake that is sure to become a favorite in your home!
12
Servings
292
Calories
10
Ingredients
Ingredients
devil's food cake mix
1 (18 1/4 ounce) box (Prepare according to package instructions.)
egg
1 (As required by the cake mix instructions.)
boiling water
1 cup (To dissolve gelatin.)
cherry Jell-O
1 (3 ounce) package (Use to prepare the gelatin mixture.)
cold water
1/4 cup (To mix into the gelatin.)
sour cream
2/3 cup (Mix with powdered sugar for frosting.)
powdered sugar
2/3 cup (Combine with sour cream.)
French vanilla Cool Whip
1 (12 ounce) container (Thawed for the frosting.)
maraschino cherries
1/3 cup, divided (Reserve some for garnish.)
semi-sweet chocolate baking square
1 (Melt for drizzling.)
Instructions
1
Preheat your oven and bake the devil's food cake mix according to the package instructions in two 8 or 9-inch round cake pans.
2
Once baked, run a knife around the edges to loosen the cake layers and cool them in the pans for about 15 minutes.
3
In a mixing bowl, stir boiling water into the cherry Jell-O for at least 2 minutes until completely dissolved. Then, add in the cold water and mix well.
4
Use a large fork to poke holes in the top surface of each cake layer, spaced about 1/2 inch apart to allow the gelatin to soak in.
5
Slowly pour half of the gelatin mixture over each cake layer, ensuring even distribution. Cover and refrigerate the cakes for a minimum of 3 hours, or until fully set.
6
In a separate bowl, combine the sour cream and powdered sugar, then gently fold in the thawed Cool Whip to create a creamy frosting mixture.
7
To assemble, dip one of the cooled cake pans in warm water for about 10 seconds, then carefully unmold the first cake layer onto a serving plate.
8
Spread about 1 cup of the whipped topping mixture over the first layer, and sprinkle the chopped maraschino cherries evenly over it.
9
Unmold the second cake layer and place it carefully on top of the first layer.
10
Frost the top and sides of the cake with the remaining whipped topping mixture.
11
Melt the semi-sweet chocolate baking square and drizzle it over the frosted cake for an elegant finish.
12
Finally, garnish with the reserved maraschino cherries on top, and serve chilled for maximum flavor!
Nutrition Information
15g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Cherry Chocolate Delight?
Grandma's Cherry Chocolate Delight is a luscious layered dessert featuring devil's food cake soaked with cherry Jell-O and topped with a creamy whipped frosting.
How many servings does this recipe make?
This recipe makes 12 servings.
What type of cake mix is required?
You will need one 18 1/4 ounce box of devil's food cake mix.
What flavor of Jell-O is used in the recipe?
The recipe calls for one 3 ounce package of cherry Jell-O.
How long should the cake layers refrigerate?
The cake layers need to refrigerate for a minimum of 3 hours, or until the gelatin is fully set.
What are the ingredients in the frosting?
The frosting is made from sour cream, powdered sugar, and thawed French vanilla Cool Whip.
What size cake pans are needed?
You should use two 8 or 9-inch round cake pans.
How do I prepare the gelatin mixture?
Stir boiling water into the Jell-O for 2 minutes until dissolved, then mix in the cold water.
Why do I need to poke holes in the cake?
Poking holes allows the liquid cherry gelatin mixture to soak into the devil's food cake layers.
How far apart should the holes in the cake be?
The holes should be spaced approximately 1/2 inch apart using a large fork.
How do I safely unmold the cake layers?
Dip the bottom of the cake pan in warm water for about 10 seconds to help loosen the layer before unmolding.
What type of Cool Whip is recommended?
The recipe specifically recommends French vanilla Cool Whip for the frosting.
How is the cake garnished?
The cake is garnished with maraschino cherries and a drizzle of melted semi-sweet chocolate.
What are the calories per serving?
Each serving contains approximately 292 calories.
How much fat is in one serving?
There are 15g of fat per serving.
What is the protein content per serving?
Each serving provides 3g of protein.
How many carbohydrates are in a serving?
There are 38g of carbohydrates per serving.
How much boiling water is needed for the Jell-O?
You will need 1 cup of boiling water.
How much cold water is added to the gelatin?
The recipe calls for 1/4 cup of cold water.
What is the quantity of sour cream used?
The recipe uses 2/3 cup of sour cream.
How much powdered sugar is in the frosting?
The frosting requires 2/3 cup of powdered sugar.
What size Cool Whip container is needed?
You will need one 12 ounce container of Cool Whip.
How do I prepare the chocolate drizzle?
Melt one semi-sweet chocolate baking square and drizzle it over the frosted cake.
Should the cake be served warm or cold?
The cake should be served chilled for maximum flavor and texture.
How many cherries are needed?
You will need 1/3 cup of maraschino cherries, divided for filling and garnish.
What is the total number of ingredients in this recipe?
There are 10 ingredients required for this recipe.
Is this recipe suitable for celebrations?
Yes, it is described as a show-stopping dessert perfect for family gatherings and celebrations.
Can I use regular Cool Whip instead of French vanilla?
While French vanilla is recommended, you can likely substitute regular Cool Whip if needed.
What gives the cake its moist texture?
The moistness comes from soaking the baked devil's food cake with the liquid cherry gelatin.
How long do I cool the cakes before adding gelatin?
Cool the cake layers in their pans for about 15 minutes before poking holes and adding the gelatin.