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.

  • prep time 20 min
  • total time 1 hr 20 min
  • ingredients 5
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    35),
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    330mg
    330%;
    Total Carbohydrate
    57g
    57%
    (Dietary Fiber
    2g
    2%
      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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