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1 pkg cherry gelatin
1 pkg deep chocolate cake mix
Topping:
1 envelope whipped topping mix
1 pkg chocolate instant pudding mix
1 1/2 c 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 until stiff (3-8 minutes). Immediately frost cake. Cake must be stored in refrigerator and served chilled.
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