(Ready in 20 min )
Makes: 8 servings
A cloud of chocolate-scented whipped cream with a luscious berry sauce floats on angel food cake.
Sauce
1 can (21 oz) cherry pie filling
1 cup frozen whole raspberries (from 12- to 14-oz bag)
2 tablespoons amaretto, if desired
Angel Slices
2 oz semisweet chocolate
1 cup whipping cream
1 tablespoon amaretto, if desired
1 loaf (10.5 oz) angel food cake (about 7x3x3 inch)
Topping
8 teaspoons chocolate-flavored syrup
1. In small bowl, mix all sauce ingredients. Cover; refrigerate until serving time.
2. In 1-quart saucepan, heat chocolate over low heat, stirring occasionally, just until melted. Remove from heat. Stir in 1/4 cup of the whipping cream.
3. In medium bowl, beat remaining 3/4 cup whipping cream with electric mixer on high speed until stiff peaks form. Beat in chocolate mixture and amaretto. Serve immediately, or cover and refrigerate up to 2 hours.
4. To serve, cut cake into 8 slices; place on individual dessert plates. Spoon about 1/3 cup sauce over each slice. Top each with about 1/4 cup chocolate cream mixture; drizzle with 1 teaspoon chocolate syrup.
