Chocolate Angel Cake

Ingredients

• 1 x 16 oz pkg angel food cake mix
• ½ cup unsweetened cocoa
• 1½ cup hot fudge topping, divided
• 2 cup whipped topping, divided
• 1 x 21 oz can of cherry pie filling, divided

Directions

1. Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
2. Spoon batter evenly into an ungreased 10-inch tube pan.
3. Bake in a preheated 350 °F oven as directed on the package.
4. Let cool as package directs.
5. When cake is completely cooled, carefully remove from pan.
6. Cut horizontally in half.
7. Place one half, cut side up, on serving plate.
8. Spread with half of the fudge topping.
9. Do not heat topping.
10. Cover with half of the whipped topping, then half of the cherry pie filling.
11. Place the other half of the cake over cherries, cut side down.
12. Spread with the other half of the fudge topping.
13. Cover with remaining whipped topping and remaining cherry pie filling.
14. Refrigerate 1 hour.
15. Just before serving, drizzle some fudge topping over cherry pie filling.