Use skim milk and low-fat or sugar free whipped topping for a healthier version of this recipe. If you are feeling adventurous, try using softened ice cream as a filling, then freeze the cake when you are finished for a delicious ice cream cake! Or, add some chocolate shavings or thinly sliced fruit to the top of your finished cake. Just remember Angel Food cake is very delicate, so nothing too heavy. Enjoy!
You Will Need:
1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 Cups milk
1 (3.9 ounce) package instant chocolate pudding mix
Prepare and bake the cake as directed on the package.
Allow to cool.
Remove from pan.
Slice a 1 inch layer off the top.
Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep.
Tear the removed cake into small pieces and set aside.
In a medium bowl, combine milk and pudding mix.
Beat on low for 2 minutes.
Fold cake pieces and 1 3/4 cups of whipped topping into pudding.
Fill trench with pudding mixture.
Replace top of cake.
Spread remaining whipped topping over top and sides of cake.