Chocolate-Cherry Filled Angel Food Cake

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.

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Servings 8

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ingredients 5
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

1: large round angel food cake

1: (21-oz.) can cherry pie filling

2: tablespoons unsweetened cocoa

1: (8-oz.) container frozen light whipped topping, thawed

2: tablespoons grated semisweet chocolate

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Directions

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. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.
4 Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour or until serving time. Store in refrigerator.