Chocolate-Cherry Angel Cake

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

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( 12 Ratings)

12 Ratings

5 Stars 17%

4 Stars 33%

3 Stars 25%

2 Stars 17%

1 Stars

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Prep Time 15 min
Total Time 3 hr 2 min
Servings 12

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

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Directions

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.