Chocolate-Cherry Filled Angel Food Cake
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Updated Sep 25, 2015
Transform angel food cake into a lavish dessert by fusing it with chocolate whipped topping and cherry pie filling. Sprinkle your masterpiece with grated chocolate for that elegant finesse.
Chocolate-Cherry Filled Angel Food Cake
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- Prep Time 20 min
- Total 1 hr 20 min
- Ingredients 5
- Servings 8
Ingredients
- 1 large round angel food cake
- 1 (21-oz.) can cherry pie filling
- 2 tablespoons unsweetened cocoa
- 1 (8-oz.) container frozen light whipped topping, thawed
- 2 tablespoons grated semisweet chocolate
Instructions
-
Step1With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.
-
Step2Cut down into cake 1/2 inch from outer edge and 1/2 inch from hole, leaving a "wall" of cake 1/2 inch thick. Remove center with curved knife or spoon, being careful to leave base of cake at bottom 1/2 inch thick. Discard or reserve crumbs for a later use. Place cake on serving plate.
-
Step3Spoon pie filling evenly into cavity of cake. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.
-
Step4Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour or until serving time. Store in refrigerator.
Nutrition
280
Calories
4g
Total Fat
3g
Protein
57g
Total Carbohydrate
49g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 280
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 0mg
- 0%
- Sodium
- 330mg
- 14%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 49g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 4%
- 4%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 3 Fruit; 4 Other Carbohydrate; 1/2 Fat;
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