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Another lame, borderline racist cultural [interpretation] of "ethnic cuisine" by the Food Network's lily-white blonde hack, Sandra Lee.  There is [absolutely nothing] natural about this cake; everything is store-brought and loaded with additives and artificial ingredients and sugars.  Not only is it bloody offensive to people of [African descent], but chefs, foodies and doctors all should take umbrage as well.  Observe and try to refrain from barfing:

1 (10 to 12-ounce) purchased angel food cake 
1 container (16 ounce) [vanilla frosting] 
2 tablespoons unsweetened cocoa powder 
2 teaspoons pure vanilla extract 
1 teaspoon ground cinnamon 
1 (21-ounce) container apple filling or topping 
1 (1.7-ounce) package corn nuts 
1/2 cup pumpkin seeds, toasted 
1/2 cup popped popcorn
 
Special Equipment: 
Kwanzaa candles
Using a serrated knife, cut cake horizontally into 2 layers. Place bottom cake layer, cut side up, on a serving platter. Mix frosting, cocoa powder, vanilla, and cinnamon in large bowl until combined. Spread about 1/4 of the frosting over top of cake layer on platter. Top with second cake layer, cut side down. Spread remaining frosting evenly over top and sides of cake to coat completely. Spoon apple pie filling into hole in center of cake. Place candles atop cake. Sprinkle top of cake with some corn nuts, pumpkin seeds, and popcorn. Sprinkle remaining corn nuts and pumpkin seeds around base of cake.

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