Chocolate Cherry Angel Delight
1/3 cup cocoa
1 pkg. two step angel food cake mix
1 envelope whipped topping mix
1/2 cup cold skim milk
1/2 tsp. pure vanilla extract
1 can (20-oz)reduced-calorie cherry pie filling
Move oven rack to lowest position.
In small bowl, sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on pkg. Bake and cool as directed for 10-inch tube pan.
Using serrated knife, cut cake horizontally to make three layers.
Prepare topping mix as directed on pkg. Fold one-half of pie filling into whipped topping. Place one cake layer on cake plate, spread with one -half of whipping topping mixture. Repeat procedure, ending with plain layer on top.
Spoon remaining pie filling over top.
Refrigerate leftover cake.