Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cake | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg angel food cake mix
- 1/4 cup unsweetened cocoa powder
- 21 ounces cherry pie filling
- 1/4 cup powdered sugar
- 1 1/2 cups chocolate syrup
- 1 1/2 cups cool whip -- thawed
Directions
Preheat oven to 350 degrees.
Cut 18 inch long piece of parchment paper. Press into bottom and up sides of a bar pan.
Add cocoa powder to angel food cake mix and prepare batter according to package directions.
Pour batter over parchment paper; spread evenly.
Cut through batter with a scraper to remove large air bubbles.
Bake 30 minutes or until top springs back when lightly touched with fingertip.
Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar.
Gently remove parchment paper and roll up cake in sugared parchment paper as for a jelly roll.
Unroll cake; discard parchment paper.
Spread pie filing to within 1 inch of edge; re-roll.
Sprinkle with additional powdered sugar, if desired.
Slice into 1 inch slices.
For each serving drizzle with 1 to 2 tablespoons chocolate syrup; top with whipped topping.