Chocolate-Cherry Angel Cake

Sorce	presky
Caloric	:1 Serving: Calories 245 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 260 mg; Total Carbohydrate 45 g (Dietary Fiber 2 g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2 %; Ir
Ingridients	Prep Time:15 min Start to Finish:3 hr Makes:12 servings 1 package Betty Crocker® 1-step white angel food cake mix 2 tablespoons baking cocoa 1 can (16 1/2 ounces) pitted dark sweet cherries in heavy syrup, undrained 1 tablespoon cornstarch 1 container (8 ounces) frozen whipped topping, thawed 1/2 teaspoon almond extract 1/3 cup sliced almonds, toasted
Instructions	1. Heat oven to 350ºF. Make cake mix as directed on package for angel food (tube) pan -- except stir cocoa into cake mix (dry). Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Cool completely, about 2 hours, as directed on package. 2. Mix cherries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool completely. 3. Mix whipped topping and almond extract; spoon onto slices of cake. Top with cherry mixture. Sprinkle with almonds.