Chocolate Filled Angel Food Cake – a delicious recipe with cake, frozen whipped topping, milk, chocolate pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
2
Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
3
Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
4
Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
5
In a medium bowl, combine milk and pudding mix.
6
Beat on low for 2 minutes.
7
Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
8
Fill trench with pudding mixture.
9
Replace top of cake.
10
Spread remaining whipped topping over top and sides of cake.
11
(AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
193
kcal
Calories
11
g
Fat
20
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
Yes, Chocolate Filled Angel Food Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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