Cocoa Angel Food Cake with Black Cherry Swedish Cream

A friend and I ran into Central Market for "just a couple of items" (HA!) and ended up leaving the store with a basket full of food, including these delicious black cherries and a cocoa angel food cake.

Angel food cake is dairy free, and the CM cocoa one is dangerously good! You can use plain angel food if you prefer.

We made Swedish Cream (posted March 2008) and added fresh black cherries, which turned it pink.

Black Cherry Swedish Cream
1 cup sugar
1 envelope unflavored gelatin (if you want to make this vegan, substitute agar flakes)
2 cups substituted Silk brand coffee creamer (Note: the creamer is thicker than the regular milk)
1 pint Tofutti Sour Supreme Better Than Sour Cream
(2 tsp Mexican vanilla - OMITTED in place of cherries)
2 tsp almond extract (Dr. Oetker is the best brand; one vial is plenty)
handful of fresh cherries, pitted and sliced

Directions
Combine sugar and gelatin in saucepan. Add Silk creamer and mix well. Heat until boiling then remove from heat, add sliced cherries and let cool. When cool, fold in Better than Sour Cream. Stir in almond extract. Chill in fridge until set, approximately an hour. The Swedish cream can be made a day early and stored it the refrigerator.

To serve, cut up the angel food cake. Layer Swedish Cream, chopped fresh cherries, and angel food cake in a tall glass or trifle bowl. Repeat layering until full. Serve immediately.

So simple and yet your guests will ask for seconds!