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Chocolate Cherry Layer Cake

Prep. Time: 1:30
Serves: 10

3/4 cup cocoa powder
1/4 cup granulated sugar
1/2 cup boiling water
16 oz. box angel food cake mix
1 1/4 cups water
20 oz. canned cherry pie filling
chocolate frosting - as needed, low-fat okay
chocolate shavings - for garnish

Ingredients at Firehouse Pantry

-Line a jelly roll pan with wax paper (pan should be approx. 10" X 15" X 1" or 11" X 17" X 1").
-Whisk together cocoa, sugar, and boiling water.
-Cool mixture to lukewarm.
-Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture.
-Spread batter evenly into prepared jelly-roll pan.
-Bake in 350 degree oven for 20 minutes or until top looks dry.
-Invert onto a large wire rack.
-Remove the pan and wax paper; cool.
-Slice cake into three equal parts.
-Start with one section of cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer.
-Frost and decorate with chocolate shavings.

Notes: Low fat!

(1) Visitor Comment:

  • This is a very pretty & festive cake - and very good (like chocolate covered cherries). I made it over the holidays (Christmas) and it fit the occasion just perfectly in looks and taste. And it's so easy to make.

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