Chocolate Angel Cake

1. 1

   Prepare cake mix according to package directions, mixing cocoa with dry ingredients.

2. 2

   Spoon batter evenly into ungreased 10-inch tube pan.

3. 3

   Bake in a 350u00b0 oven as directed on the package; let cool.

4. 4

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

5. 5

   Place one half, cut side up, on serving plate.

6. 6

   Spread with 3/4 cup fudge topping.

7. 7

   Do not heat topping. Cover with 1 cup whipped topping, then half the cherry pie filling. Place the second half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping.

8. 8

   Cover with remaining 1 cup whipped topping and remaining cherry pie filling.

9. 9

   Refrigerate 1 hour.

10. 10

    Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over cherry pie filling.

* Per serving · 4 servings · Values may vary.

No additional tips available.