Chocolate Angel Cake
An easy angel food cake layered with luscious fudge topping, whipped topping and cherry pie filling. Save time and purchase a ready-made angel food tube cake for this recipe.
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
- Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Bake in a 10-inch tube pan in a preheated 350°F (175°C) oven as directed on the package. Let cool as package directs.
- 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.
Tip: Fat-free whipped topping may be substituted for the regular.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.