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Chocolate Angel Cake

1 (16-ounce) package angel food cake mix
1/2 cup unsweetened cocoa
1 1/2 cups plus 2 tablespoons hot fudge topping, divided use
2 cups whipped topping or sweetened whipped cream, divided use
1 (21-ounce) can cherry pie filling, divided use

1. Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Bake in a 10-inch tube pan in a preheated 350*F oven as directed on the package. Let cool as package directs.
2. When cake is completely cooled, carefully remove from pan. Cut horizontally in half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Cover with remaining 1 cup whipped topping and reamining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.

Makes 12 servings.

Note: Fat-free whipped topping may be substituted for the regular.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.