Chocolate Cherry Angel Cake
Ingredients
- 1 pkg. Betty Crocker 1-step white angel food cake mix
- 2 Tbs. baking cocoa
- 1 16 1/2 oz. can pitted dark sweet cherries in heavy syrup, undrained
- 1 Tbs. cornstarch
- 1 8 oz. container frozen whipped topping, thawed
- 1/2 tsp. almond extract
- 1/3 C. sliced almonds, toasted
Directions
Heat oven to 350 degrees. Make cake mix as directed on pkg. for angel food (tube) pan, except stir cocoa into cake mix (dry). Bake 37-47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on pkg. 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.
