Chocolate Angel Cake

• 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

1. Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
2. Spoon batter evenly into ungreased 10-inch tube pan.
3. Bake in a 350u0b0 oven as directed on the package; let cool.
4. When cake is completely cooled, carefully remove from pan. Cut in half horizontally.
5. Place one half, cut side up, on serving plate.
6. Spread with 3/4 cup fudge topping.
7. 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.
8. Cover with remaining 1 cup whipped topping and remaining cherry pie filling.
9. Refrigerate 1 hour.
10. Just before serving, warm remaining 2 tablespoons fudge topping and drizzle over cherry pie filling.
11. Makes 12 servings.

angel food cake mix, unsweetened cocoa, topping, whipped topping, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=150929 (may not work)