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Chocolate-Cherry Angel Cake

  • Prep 15 min
  • Total 3 hr 2 min
  • Servings 12
  • Pinterest
    20
  • Print
    122
  • Save
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    1

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

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

Hide Images
  • 1
    Heat oven to 350ºF. 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.
  • 2
    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.
  • 3
    Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.

Expert Tips

Once this chocolate cake has been baked and cooled, it can be tightly covered and frozen up to 2 months.

Toast nuts by baking, uncovered, in an ungreased shallow pan at 350ºF for about 10 minutes, stirring occasionally, until golden brown.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
245
Calories from Fat
55
% Daily Value
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
260 mg
Potassium
200 mg
Total Carbohydrate
45 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
2 Starch; 1 Fruit; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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