adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate-Cherry Angel Cake
0 Likes
Prep Time:
15 minutes
Total Time:
3 hours 2 minutes
Indulgent chocolate angel food cake with cherry-almond topping for a guilt-free treat.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 2 tablespoons baking cocoa
  • 1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup, undrained
  • 1 tablespoon cornstarch
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 teaspoon almond extract
  • 1/3 cup sliced almonds, toasted
Instructions:
  • Preheat oven to 350°F. Prepare cake mix for angel food (tube) pan according to package instructions, but mix in cocoa powder with the dry mix. Bake for 37 to 47 minutes until the top is dark golden brown and cracks are dry to the touch. Cool completely for about 2 hours following package instructions.
  • In a 2-quart saucepan, combine cherries and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Allow it to boil and stir for 1 minute. Let it cool completely.
  • Combine whipped topping and almond extract until well mixed. Spoon the mixture generously onto slices of cake, then add the cherry mixture on top. Finish by sprinkling a generous amount of almonds over the cake.

Similar Recipes