Chocolate Cherry Cake!

1 pkg cherry gelatin (3 oz)

1 pkg Chocolate cake mix ( I use devils food)


Topping:

16 oz cool whip

1 pkg chocolate instant pudding mix (3 oz)

cold milk


Dissolve gelatin in 3/4 c boiling water. Add 1/2 c cold water; set aside at room temperature. Mix and bake cake as directed in a 9x13 inch pan. Cook cake 20-25 minutes. Poke deep holes through top of warm cake (still in pan) with meat fork or toothpick. Space holes about one inch apart. With a cup, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.


Topping:

In a chilled, deep bowl, blend and whip topping mix, instant pudding and cold milk (add a tbs at a time until desired consistency) *I usually use about 2-3 tbs) until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.