Chocolate Angel Cake
This dessert is perfect for Valentine's Day or any special occasion.
- 1 (16-ounce) package angel food cake mix
- 1/2 cup unsweetened cocoa
- 1-1/2 cups plus 2 tablespoons hot fudge topping, divided
- 2 cups whipped topping, divided
- 1 (21-ounce) can cherry pie filling, divide
Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree 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. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
Makes 12 servings.
Thanks to the Cherry Marketing Institute for this recipe.