Chocolate Angel Cake

Ingredients

 * 1 x 16 oz pkg angel food cake mix
 * ½ cup unsweetened cocoa
 * 1½ cup hot fudge topping, divided
 * 2 cup whipped topping, divided
 * 1 x 21 oz can of cherry pie filling, divided

Directions

 * 1) Prepare cake mix according to package directions, mixing cocoa with dry ingredients.
 * 2) Spoon batter evenly into an ungreased 10-inch tube pan.
 * 3) Bake in a preheated 350 °F oven as directed on the package.
 * 4) Let cool as package directs.
 * 5) When cake is completely cooled, carefully remove from pan.
 * 6) Cut horizontally in half.
 * 7) Place one half, cut side up, on serving plate.
 * 8) Spread with half of the fudge topping.
 * 9) Do not heat topping.
 * 10) Cover with half of the whipped topping, then half of the cherry pie filling.
 * 11) Place the other half of the cake over cherries, cut side down.
 * 12) Spread with the other half of the fudge topping.
 * 13) Cover with remaining whipped topping and remaining cherry pie filling.
 * 14) Refrigerate 1 hour.
 * 15) Just before serving, drizzle some fudge topping over cherry pie filling.