Chocolate-Filled Angel Torte

1. 1

   Combine pudding mix with the milk. Heat to boiling, stirring, and cook until the mixture boils and is thickened.

2. 2

   Cool slightly. Stir in the sour cream and rum.

3. 3

   Split angel food cake into 3 layers. Spread chocolate mixture between the layers, stacking layers back on top of each other again. Whip the cream and add the powdered sugar to sweeten slightly. Spread over top and sides of the cake.

4. 4

   Decorate top with chocolate curls or shaved chocolate. Serve immediately or cover with a dome and refrigerate up to 3 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.