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Chocolate-Cherry Filled Angel Food Cake

Chocolate-Cherry Filled Angel Food Cake recipe

Transform angel food cake into a lavish dessert by fusing it with chocolate whipped topping and cherry pie filling. Sprinkle your masterpiece with grated chocolate for that elegant finesse.


  • 1 large round angel food cake
  • 1 (21-ounce) can cherry pie filling
  • 2 tablespoons unsweetened cocoa
  • 1 (8-ounce) container frozen light whipped topping, thawed
  • 2 tablespoons grated semisweet chocolate


  1. With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.
  2. Cut down into cake 1/2 inch from outer edge and 1/2 inch from hole, leaving a "wall" of cake 1/2 inch thick. Remove center with curved knife or spoon, being careful to leave base of cake at bottom 1/2 inch thick. Discard or reserve crumbs for a later use. Place cake on serving plate.
  3. Spoon pie filling evenly into cavity of cake.
  4. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.
  5. Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate.
  6. Refrigerate for at least 1 hour or until serving time.
  7. Store in refrigerator.

20 min prep time | 8 servings

Nutrition Facts Serving Size: 1 Serving Calories 280 Calories from Fat 35 Total Fat 4g 6% Saturated Fat 4g 20% Cholesterol 0mg 0% Sodium 330mg 14% Total Carbohydrate 57g 19% Dietary Fiber 2g 8% Sugars 49g 49% Protein 3g 3%

% Daily Value*: Vitamin A 4% Vitamin C 4% Calcium 6% Iron 4%

Exchanges:1 Starch; 3 Fruit; 4 Other Carbohydrate; 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.


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