Chocolate Angel Cake

Ingredients

• 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, divided

Preparation

1. 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°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 the cherry pie filling.
3. Place the second 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.
4. Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over cherry pie filling.

Serves

Makes 12 servings

Source

Nilla Wafers
Cherry Marketing Institute

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