RCI-BR.004.0131.001
Chocolate Angel Cake
Chocolate Angel Cake from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- x 16 oz pkg angel food cake mix1 unit
- ½ cup
- hot fudge topping1½ cupdivided
- whipped topping2 cupdivided
- x 21 oz can of cherry pie filling1 unitdivided
Method
1
Preheat the oven to 375°F and prepare an ungreased 10-inch tube cake pan.
5 minutes
2
Prepare the angel food cake mix according to package directions, then gently fold in the unsweetened cocoa until just combined.
2 minutes
3
Pour the batter into the prepared pan and bake for 35 minutes until a toothpick inserted near the center comes out clean.
35 minutes
4
Invert the cake pan immediately after removing from the oven and allow the cake to cool completely in the inverted position.
60 minutes
5
Once cooled, gently run a thin knife around the edges and center tube to loosen the cake, then turn it out onto a serving plate.
3 minutes
6
Warm 1 cup of the hot fudge topping and drizzle over the top of the cooled cake, allowing it to cascade down the sides.
2 minutes
7
Spread 1 cup of the whipped topping around the base and sides of the cake for a frost-like finish.
2 minutes
8
Spoon half of the cherry pie filling over the top of the cake, reserving the remaining filling for serving.
1 minutes
9
Top with the remaining 1 cup of whipped topping, creating a decorative presentation.
1 minutes
10
Chill the assembled cake in the refrigerator for at least 30 minutes before serving with the reserved cherry pie filling on the side.