Chocolate Filled Cherry Angel Cake Recipe

Ingredients

Cake:

1 pkg. angel food cake mix

1 cup water

3 tbsp. maraschino cherry juice

1/2 tsp. almond flavoring

2/3 cup chopped maraschino cherries

Filling:

1 giant (8-oz.) milk chocolate candy bar with almonds

1/3 cup milk

1 1/2 cups miniature marshmallows, or 15 large

2 cups Cool Whip

1/2 tsp. vanilla

Icing: (quick, fluffy & prepared in 7-minutes)

2 egg whites

3/4 cup sugar

1/3 cup light corn syrup

2 tbsp. maraschino cherry juice

1/4 tsp. salt

1/4 tsp. cream of tartar

1 tsp. vanilla

Cooking Directions

Cake:

Follow directions for mixing cake using the water, juice and flavoring above. After cake is mixed, gently fold in chopped cherries. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter with knife to remove any air bubbles. Bake at 360 degrees for about 30 minutes until golden and slightly dry on top, or as directed on package. Invert on a funnel to cool. When cold, remove from pan and chill.

Filling:

Chop candy bar into saucepan until almonds are in small pieces. Add milk and heat on low, stirring constantly, until melted. Add marshmallows and continue stirring until they are melted. Cool it completely. Fold in Cool Whip and chill 1 to 1 1/2 hours until just beginning to set up.

Icing:

Combine first six ingredients in top of double boiler. Cook over rapidly boiling water while beating with portable electric mixer at high speed until mixture stands in stiff peaks. Remove from heat. Add vanilla and continue beating into very stiff peaks. When icing cake, make pretty swirls or hobnailed peaks with back of spoon. This easy fluffy icing makes a beautiful and delicious presentation.

Presentation (Assemble the cake):

Place on serving plate with widest side down. With serrated or electric knife, cut a one-inch layer from the top and set aside. Make two cuts around cake - the one should be one inch from outer edge and the other one inch from inner edge to a depth of 1 1/2 inches from the bottom. With fork, scoop out the section of cake between the cuts, being careful to leave substantial walls and a base of cake 1 1/2 inches on bottom. Spoon chilled filling into cake cavity. Replace top of cake and press gently. Frost cake and garnish on top with chocolate curls or chopped maraschino cherries. Chill several hours before serving. Best to slice with serrated or electric knife.