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Chocolate-Cherry Angel Cake

Name: Chocolate-Cherry Angel Cake
Prep time: 15 min
Total time: 3 h 2 min
Yield: 12
Ingredients: 1 box Betty Crocker™ white angel food cake mix; 2 tablespoons baking cocoa; 1 can (398 mL) pitted dark sweet cherries in heavy syrup, undrained; 1 tablespoon cornstarch; 3 cups frozen whipped topping, thawed; 1/2 teaspoon almond extract; 1/3 cup sliced almonds, toasted

Prep 15 min
Total 3 hr 2 min
Servings 12

Heavenly chocolate angel food is topped with a sweet cherry-almond sauce for a divine (low-calorie!) dessert.

May 25, 2018

Ingredients

1 box Betty Crocker™ white angel food cake mix
2 tablespoons baking cocoa
1 can (398 mL) pitted dark sweet cherries in heavy syrup, undrained
1 tablespoon cornstarch
3 cups frozen whipped topping, thawed
1/2 teaspoon almond extract
1/3 cup sliced almonds, toasted

Steps

1

Heat oven to 350ºF. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.
2

Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.
3

Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

Do-Ahead Tip Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.
How-To Toast nuts by baking, uncovered, in an ungreased shallow pan at 350ºF for about 10 minutes, stirring occasionally, until golden brown.