Chocolate-Cherry Filled Angel Food Cake

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


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


  1. 1 With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.
  2. 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. 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. 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

Recipe Step Photos

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