With long, serrated knife and cutting horizontally, carefully cut off top 1/2
inch of cake. Set top portion of cake aside.
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.
Spoon pie filling evenly into cavity of cake.
Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture
over cut surface of cake. Replace top portion of cake.
Frost sides and top of cake with remaining whipped topping mixture. Sprinkle
top with grated chocolate.
Refrigerate for at least 1 hour or until serving time.
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.