This dessert is perfect for Valentine’s Day or any special occasion
• 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 (21-ounce) can cherry pie filling, divided
• 1/8 tablespoon of cherry juice
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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Excellent recipe – Made this over the weekend for the NLF widecard games and it disappeared before the 1st quarter was over. Everyone loved the extra cherry taste cherry juice concentrate added.
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Made this recipe over the weekend. Glad I found your site
Very good written post. It will be helpful to anyone who uses it, as well as me.
Do you have any more cherry recipes you can share?
It’s excellent informatin and I love this cherry recipe
Adding that dash of the cherry juice to this recipe brings out the cherry taste and makes this dessert just perfect