Black Forest Angel Food Cake Recipe

Ingredients
<br>- 1 (9 inch) angel food cake
<br>- 2 (3.5 ounce) packages instant chocolate fudge pudding mix
<br>- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
<br>- 3 cups milk
<br>- 1 ½ teaspoons almond extract
<br>- 1 (20 ounce) can cherry pie filling
<br><p></p>Directions
<br>step 1: Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
<br>step 2: Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
<br>step 3: Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.
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Ingredients
- 1 (9 inch) angel food cake
- 2 (3.5 ounce) packages instant chocolate fudge pudding mix
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- 3 cups milk
- 1 ½ teaspoons almond extract
- 1 (20 ounce) can cherry pie filling

Directions
step 1: Use a long serrated knife to cut the angel food cake in half, width-wise. Hollow out each cake half; use the bits of cake to fill the hole in the center, making 2 cake bowls.
step 2: Whisk the pudding mix, whipped topping, milk, and almond extract in a large bowl; beat well. Pour pudding mixture evenly into the cake bowls.
step 3: Evenly spoon cherry pie filling around the top edge of each cake. Chill cakes in refrigerator for 30 minutes before serving.

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