Making Jell-O:

In a medium saucepan bring water to a boil. Add all 3 packets of Jell-O and stir constantly until gelatin bits dissolve completely. Set aside to cool.

Batter Instructions:

Preheat oven to 350 F. In the mixer bowl, beat eggs and sugar on high for 15 minutes.

Add sifted flour (which makes the cake fluffier).

Add flour in a couple separate additions with the mixer running on low, for 5 minutes. While the batter is mixing grease a spring form pan with butter. (I prefer to use butter for greasing pans when baking cakes instead of oil because it doesn't leave a smell and taste. I previously used oil and pan sprays, but I found that they leave an aftertaste that is not so pleasant.)

Pour the batter into a greased spring form pan. Spread it out evenly with a spatula and bake at 350 F for 20 minutes.

Once the cake is done baking, take it out the oven and set it aside to cool. During this time prepare the cream.

Cream Instructions:

Into a medium bowl add 16 oz. Cool Whip, 8 oz. sour cream, ½ cup powdered sugar and 10 lemon drops.

Mix well on high speed.

Cake Assembly Instructions:

Place the cake sponge onto a cake holder and spread about 2 cups of cream over it.

Level cherry filling evenly over the top of the cream.

Place the same spring form ring around the sponge to hold the cherry mousse mixture. Jell-O should be barely warm and ready for making the cherry mousse.

Cherry Mousse Instructions:

Add 16 oz. of Cool Whip and 16 oz. of sour cream into the mixer bowl.

Mix on high for 3- 5 minutes.

With the mixer running on low speed, slowly pour in (cooled to warm) Jell-O.

Increase the speed to high and mix until well combined, for about a minute or so.

Pour mousse into the ring form, over the cherry filling.

Spread it out evenly as quickly as possible because it sets fast. The cooler the temperature in the room the faster it will set. Allow the cake to set completely in the fridge for 4 hours or overnight.

Take the cake out from the fridge.

Insert a thin knife between the cake and the ring to separate.

Remove the spring form ring.

Decorate the cake by first applying the cream to the side with a long angled icing spatula.

Using a piping bag and Wilton 104 decorating tip attachment, pipe out a ribbon design over the edges of the cake.

Use Wilton 21 tip to pipe out the side design.

Refrigerate the cake overnight (for best results) and it is ready to enjoy!!!!