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Chocolate Angel Cake

Chocolate Angel Cake

  • 1/2 cup unsweetened cocoa powder

  • 1 box (16 oz.) angel food cake mix

  • 1-1/2 cups plus 2 T. hot fudge topping, divided

  • 2 cups whipped topping or sweetened whipped cream, divided

  • 1 can (21 oz.) cherry pie filling, divided
  • Preparation -
    Mix the the unsweetened cocoa with the cake mix, then continue to prepare the cake according to package directions. Bake in a 10-inch tube pan in a preheated oven at 350º, as directed on the package. Let the cool as the package directs. When the cake is completely cooled, carefully remove it from the pan. Cut the cake in half horizontally. Place one half, cut side up, on a serving plate. Spread with 3/4 cup fudge topping. (Do not heat the fudge topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over the cherries, cut side down. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate for at least 1 hour. Just before serving, drizzle the remaining 2 tablespoons fudge topping over the cherry pie filling.

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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.



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