Boston
Cream Angel Cake Recipe
You
can prepare this delectable dessert in no time. To change this cake to your
family's liking, try different flavors of instant pudding or different ice
cream toppings.
Ingredients
:
2
cups plus 1 tablespoon cold milk, divided
1
package (3.4 ounces) instant French vanilla pudding mix
1
prepared angel food cake (8 to 10 ounces)
1
cup hot fudge ice cream topping
How
To Make Boston Cream Angel Cake :
In
a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2
minutes or until soft-set. Split cake into three horizontal layers; place
bottom layer on a serving plate. Spread with half of the pudding. Repeat
layers. Replace cake top. Cover and refrigerate until serving.
In
a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.
Nutrition
Facts :
1
piece: 275 calories, 6g fat (2g saturated fat), 6mg cholesterol, 458mg sodium,
50g carbohydrate (29g sugars, 1g fiber), 6g protein.
