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, divided
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
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.