Here we go again - more chocolate and cherries!
My favorite part of this cake is the chocolate Cool Whip topping! So good - not too sweet. If you use light Cool Whip and light cherry pie filling (sweetened with Splenda) this cake is fairly low sugar and low carb.
I have never made an angel food cake before (I always cheat and buy them ready-made), but I got a cake pan for my birthday so I may give it a shot.
1 large round angel food cake
1 (21 oz.) can cherry pie filling (I use light)
2 Tbsp. unsweetened cocoa
1 (8 oz.) container Cool Whip, thawed (I use light)
With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.
Cut down into cake 1/2 inch from outer edge and 1/2 inch from hole, leaving a wall of cake 1/2 inch thick. Remove center with a curved knife or spoon being careful to leave base of cake at bottom 1/2 inch thick. Save crumbs for a later use*. Place cake on a serving plate.
Spoon pie filling evenly into cavity of cake. Fold cocoa into Cool Whip until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.
Frost sides and top of cake with remaining flavored Cool Whip. Refrigerate at least 1 hour or until serving time.
*Mix crumbs with slightly sweetened strawberries for a quick dessert.