CHOCOLATE ANGEL CAKE
Makes 12 servings.
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 or sweetened whipped cream, divided
1 (21-ounce) can cherry pie filling, divided
Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
Bake in a 10-inch tube pan 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.
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.
NOTE: Fat-free whipped topping may be substituted for the regular.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org
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