Angel Apple-Tapioca Pudding Cake

1. 1

   Combine the soymilk, butterscotch chips, egg replacer and tapioca in a large saucepan.

2. 2

   Let the tapioca soak for about 5 minutes.

3. 3

   Heat the mixture over medium heat, and, stirring constantly to prevent scorching, cook the pudding until the mixture bubbles and the butterscotch chips are completely melted.

4. 4

   Stir in the vanilla and applesauce, remove from the heat, and set aside to cool and firm for 15 minutes.

5. 5

   Meanwhile, pull apart the angel food cake in random-sized chunks, and line the bottom of a decorative 3-quart dish with the chunks, reserving remaining chunks to form top layer.

6. 6

   Sprinkle apple pieces over bottom cake layer.

7. 7

   Spoon half of the cooled pudding mixture over the apple pieces.

8. 8

   Add the remaining chunks of angel food cake, and spoon remaining pudding over top.

9. 9

   Refrigerate the dessert until ready to serve.

10. 10

    Garnish with apple slices, if desired, and serve.

No additional tips available.