| 1 | package Betty Crocker® 1-step 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 |
| 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. |
Nutrition Information:
245 ( 55 ); 6 g ( 1 g); 0mg; 260 mg; 45 g ( 2 g); 5 g 0%; 0%; 2 %; 6 % 2 ; 1 ; 1/2