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Chocolate-Cherry Angel Cake

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

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

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

Steps

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
55
% Daily Value
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
260 mg
Potassium
200 mg
Total Carbohydrate
45 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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