Chocolate Angel Cake - cooking recipe

Ingredients

1 (16 oz.) pkg. angel food cake mix
1/2 c. unsweetened cocoa
1 1/2 c. plus 2 Tbsp. hot fudge topping, divided
2 c. whipped topping, divided
1 (21 oz.) can cherry pie filling, divided

Preparation

Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
Spoon batter evenly into ungreased 10-inch tube pan.
Bake in a 350\u00b0 oven as directed on the package; let cool.
When cake is completely cooled, carefully remove from pan. Cut in half horizontally.
Place one half, cut side up, on serving plate.
Spread with 3/4 cup fudge topping.
Do not heat topping. Cover with 1 cup whipped topping, then half the cherry pie filling. Place the second half of the cake over cherries, cut side down. Spread with 3/4 cup fudge topping.
Cover with remaining 1 cup whipped topping and remaining cherry pie filling.
Refrigerate 1 hour.
Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over cherry pie filling.
Makes 12 servings.