Chocolate-Cherry Angel Cake

By CarolV

Heavenly chocolate angel food is topped with a sweet cherry-almond sauce for a divine (low-calorie!) dessert.

Ingredients

• 1 package Betty Crocker® white angel food cake mix
• 2 tablespoons baking cocoa
• 1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup, undrained
• 1 tablespoon cornstarch
• 1 container (8 ounces) frozen whipped topping, thawed
• 1/2 teaspoon almond extract
• 1/3 cup sliced almonds, toasted

Preparation

Step 1

1. Heat oven to 350ºF. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package.

2. Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely.

3. Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.





Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.

Toast nuts by baking, uncovered, in an ungreased shallow pan at 350ºF for about 10 minutes, stirring occasionally, until golden brown.