Chocolate Surprise Cake


Chocolate Surprise Cake

Primary Media

User Rating

3 out of 5 stars
Rate it:
1 ratings

Recipe Data


Save Options

Servings and Ingredients

1 large round angel food cake
1 (21 oz) can Hy-Vee cherry pie filling
2 tbsp. Hy-Vee unsweetened cocoa
1 (8 oz) container Hy-Vee frozen whipped topping, thawed
½ c. Hy-Vee powdered sugar
1 jar(s) Hy-Vee maraschino cherries
1 chocolate candy bar


  1. With long, serrated knife, horizontally cut off the top one-half inch of the cake. Carefully set top portion of cake aside.
  2. Cut down into cake 1/2-inch from hole and 1/2-inch from edge, leaving a “wall” of cake 1/2-inch thick. Be careful to leave a 1/2-inch base of cake at the bottom. Remove center with a spoon, creating a cavity to fill with pie filling. Discard or reserve crumbs for a later use. Place cake on serving plate.
  3. Spoon pie filling evenly into cavity of cake.
  4. Fold cocoa and powdered sugar into whipped topping until well blended. Spoon 1/2 cup over cut surface of cake. Replace top portion of cake.
  5. Frost sides and top of cake with remaining whipped topping mixture. Sprinkle top, sides and base of plate with grated chocolate from the chocolate bar.
  6. Position well-blotted cherries around top of cake.
  7. Refrigerate at least 1 hour. Store in refrigerator.