Recipe: Chocolate Cherry Refrigerator Sheet Cake (using cake mix, Jell-O and pudding mix)

CHOCOLATE CHERRY REFRIGERATOR SHEET CAKE

1 package Duncan Hines Deep Chocolate Cake Mix
1 (4 serving size) package cherry gelatin
FOR THE TOPPING:
1 envelope whipped topping mix (2 to 2 1/2 cup yield)
1 (4 serving size) package chocolate instant pudding mix
1 1/2 cups cold milk
Maraschino cherries (optional, for garnish)

Preheat oven to 350 degrees F.

Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temperature.

Mix and bake cake as directed in a 13x9x2-inch pan. Cool 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.

TO MAKE THE TOPPING:
In a CHILLED, deep bowl, blend and whip topping mix, instant pudding mix, and COLD milk until stiff (3-8 minutes). Immediately frost cake. If desired, garnish with maraschino cherries.

Cake must be stored in refrigerator and served chilled. Frosted cake may be frozen for storage.

Makes one (13x9-inc) cake, 16-20 servings
From: Recipelink.com
Source: Recipe ad cards: Duncan Hines, not dated