Chocolate Cherry Layer Cake

 





 

 

 

3/4 cup unsweetened cocoa powder

1/4 cup sugar

1/2 cup boiling water

1 package (16 oz.) angel food cake mix

1 1/4 cups water

1 can (20 oz.) lite cherry pie filling

 

Prepared chocolate frosting (reduced−fat if possible)

Chocolate shavings

Preheat oven to 350F. Line a jelly roll pan with wax paper

(pan should be appproximately 10 by 15 by 1 or 11 by 17 by 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 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 cake, top with cherry pie

filling, then top that with more cake and more pie filling and end

with cke layer. Frost and decorate with chocolate shavings.