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Chocolate-Cherry Angel Cake

chocolate-cherry angel cake Dessert
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. ...MORE + LESS -

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

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  • 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

  • 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.

Nutrition Information

Nutrition Facts

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

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