CHOCOLATE-CHERRY ANGEL CAKE

Chocolate-Cherry Angel Cake image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h2m

Yield 12

Number Of Ingredients 7

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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:

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.

Nutrition Facts : Calories 245, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg