This dessert is perfect for or any special occasion. It is quick and easy to make and it tastes great.
• 1 (16-ounce) package angel food cake mix
• 1/2 cup unsweetened cocoa
• 1-1/2 cups plus 2 tablespoons hot fudge topping, divided
• 2 cups whipped topping, divided
• 1/8 teaspoon of tart cherry juice concentrate
• 1 (21-ounce) can cherry pie filling, divided
Prepare cake mix according to package directions, mixing cocoa with dry ingredients. Spoon batter evenly into an ungreased 10-inch tube pan. Bake in a preheated 350-degree oven as directed on the package. Let cool as package directs.
When cake is completely cooled, carefully remove from pan. Cut horizontally in half. Place one half, cut side up, on serving plate. Spread with 3/4 cup fudge topping. (Do not heat topping.) Cover with 1 cup whipped topping, then half of the cherry pie filling. Place the other half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping. Cover with remaining 1 cup whipped topping and remaining cherry pie filling. Refrigerate 1 hour. Just before serving, drizzle remaining 2 tablespoons fudge topping over cherry pie filling.
Makes 12 servings.
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I made this recipe and it was amazing!
Made this recipe for the Super Bowl. It looked really good when I first read about it but really wasn’t sure if everyone would like it, boy was I wrong! It was gone before the end of the first 1/4.
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