Chocolate-Cherry Filled Angel Food Cake


  • 1 large round angel food cake
  • 1 (21-oz.) can cherry pie filling
  • 2tablespoons unsweetened cocoa
  • 1 (8-oz.) container frozen light whipped topping, thawed
  • 2 tablespoons grated semisweet chocolate


1_ With long, serrated knife and cutting horizontally, carefully cut off top 1/2 inch of cake. Set top portion of cake aside.

2_ 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 curved knife or spoon, being careful to leave base of cake at bottom 1/2 inch thick. Discard or reserve crumbs for a later use. Place cake on serving plate.

3_ Spoon pie filling evenly into cavity of cake. Fold cocoa into whipped topping until well blended. Spoon 1/2 cup topping mixture over cut surface of cake. Replace top portion of cake.

4_ Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top with grated chocolate. Refrigerate at least 1 hour or until serving time. Store in refrigerator.