Chocolate Angel Cake

This chocolatey, cherry dessert is perfect for any special occasion

Yield: 12 servings

Ingredients

1 pkg. (16 oz.) 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 can (21 oz.) cherry pie filling, divided

Directions:

Prepare cake mix according to package directions, mixing coca 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 cake cool as package directs.

When cake is completely cooled, carefully remove from pan. Cut in half horizontally. 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.

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