Cherry Cloud Cake
|White cake mix||18 1⁄4 Ounce (1 Package)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Whipped topping mix||2 Ounce (1 Envelope)|
|Canned red tart pitted cherries||32 Ounce, drained (2 Cans, 16 Ounce Each)|
About 4 hours before serving: Bake two 9" by 1 1/2" white-cake layers as label directs; cool.
Pour 1/2 cup cold water into small bowl; over water sprinkle gelatin to soften.
Add sugar, salt and boiling water; stir until dissolved.
Refrigerate until slightly thickened.
Prepare whipped-topping mix as label directs; when almost stiff, gradually beat slightly thickened gelatin into it.
Set 1 cake layer on cake plate; top with 1 can drained cherries; spread with 1 cup whipped topping.
Lay second cake layer on first; top with second can drained cherries; spread topping as before.
Chill 2 hours.