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Chocolate Angel Cake recipe

Chocolate Angel Cake.

A ‘cake-mix’ easy angel food cake layeredwith luscious fudge topping, whipped topping and cherry pie filling.Save time and purchase a ready-made angel food tube cake forthis recipe.

Recipe: Chocolate Angel Cake

1 (16-ounce) package angel food cake mix
1/2 cup unsweetened cocoa
1 1/2 cups plus 2 tablespoons hot fudge topping – divideduse
2 cups whipped topping or sweetened whipped cream – divideduse
1 (21-ounce) can cherry pie filling – divided use

  • Prepare cake mix according to packagedirections, mixing cocoa with dry ingredients. Bake in a 10-inchtube pan in a preheated 350°F (175°C) oven as directedon the package. Let cool as package directs.
  • When cake is completely cooled, carefullyremove from pan. Cut horizontally in half. Place one half, cutside up, on serving plate. Spread with 3/4 cup fudge topping.(Do not heat topping.) Cover with 1 cup whipped topping, thenhalf of the cherry pie filling. Place the other half of the cakeover cherries, cut side down. Cover with remaining 1 cup whippedtopping and reamining cherry pie filling.
  • Refrigerate 1 hour.
  • Just before serving, drizzle remaining2 tablespoons fudge topping over cherry pie filling.

    Makes 12 servings.

    Note: Fat-free whipped topping may be substitutedfor the regular.

    Recipe and photograph are provided courtesyof the Cherry Marketing Institute.

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