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Chocolate Cherry Angel Cake

 Chocolate Cherry Angel Cake
A cake mix keeps this dessert simple, but cherries and a rich chocolate glaze make it extraordinary. Friends and family will think you spent hours preparing this pretty cake.—Debra Hartze, Zeeland, North Dakota
12 ServingsPrep: 15 min. Bake: 40 + cooling


  • 1 package (16 ounces) angel food cake mix
  • 1/3 cup finely chopped maraschino cherries, well drained
  • 1 ounce semisweet chocolate, grated
  • GLAZE:
  • 2 tablespoons butter
  • 1 ounce semisweet chocolate
  • 1 tablespoon Light Corn Syrup Corn Syrup
    Lighten Up Holiday Treats Sweeten your holiday treats with light corn syrup from ALDI.
  • 1 cup confectioners' sugar
  • 3 to 5 teaspoons maraschino cherry juice
  • Maraschino cherries and fresh mint, optional


  • In a large bowl, prepare cake mix according to package directions.
  • Fold cherries and chocolate into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through the
  • batter with a knife to remove air pockets. Bake on the lowest oven
  • rack at 350° for 40-45 minutes or until lightly browned and
  • entire top appears dry. Immediately invert pan; cool completely,
  • about 1 hour. Run a knife around side and center tube of pan. Remove
  • cake to a serving plate.
  • In a small saucepan, combine the butter, chocolate and corn syrup.
  • Cook and stir over low heat until chocolate is melted. Stir in
  • confectioners' sugar and cherry juice until glaze reaches desired

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Chocolate Cherry Angel Cake (continued)

Directions (continued)

  • consistency. Drizzle over cooled cake. Garnish with cherries and
  • mint if desired. Yield: 12 servings.