Chocolate-Cherry Angel Cake

Chocolate-Cherry Angel Cake

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

Prep Time

15

Minutes

Total Time

3:02

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.
How-To
Toast nuts by baking, uncovered, in an ungreased shallow pan at 350ºF for about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 245
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 260 mg;
  • Total Carbohydrate 45 g
    • (Dietary Fiber 2 g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.