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Chocolate-Cherry Angel Cake

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Chocolate-Cherry Angel Cake
  • Prep 15 min
  • Total 3 hr 2 min
  • Servings 12
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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.

Expert Tips

  • Tip 1
    Do-Ahead Tip Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.
  • Tip 2
    How-To Toast nuts by baking, uncovered, in an ungreased shallow pan at 350ºF for about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

245 Calories, 6g Total Fat, 5g Protein, 45g Total Carbs

Nutrition Facts

Serving Size: 12
Calories
245
Total Fat
6g
Saturated Fat
1g
Cholesterol
0mg
Sodium
260mg
Total Carbs
45g
Dietary Fiber
2g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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