Chocolate Cherry Angel Cake Recipe

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

Preparation

Heat oven to 350°F. 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.

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.

Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

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