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Chocolate Filled Angel Food Cake

Source of Recipe

Unknown


Recipe Introduction

This is a great tasting and nice looking dessert.

List of Ingredients

I have included 2 different ways to make this cake. One for those of you who like to use Dream Whip and another version for those who prefer using the Cool Whip.

You can also substitute sugar free instant pudding.
If you like nuts.. you can put some chopped nuts into it, and garnish with chopped nuts, too. I like to dust the top of the finished cake with a mixture of cocoa and powdered sugar.


Recipe

Chocolate Cream-filled Angel Food Cake I

1 angel food cake

1 pkg.(small size) chocolate instant pudding mix -- (4 serving size)

2 cups cold milk -- divided

2 envelopes dry whipped topping mix (Dream Whip)

1/2 tsp. vanilla

Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside. Cut around cake 1 inch from outer edge down to 1 inch from the bottom. Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.

Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.

In a medium size bowl, combine pudding mix, 1 envelope whipped topping mix, and 1 1/2 cups milk. Whip mixture until it becomes thick, but not stiff (about 2 to 3 minutes).

Fold reserved cake pieces into whipped mixture and distribute evenly into cake shell. Replace top of cake.


In a medium bowl, mix remaining envelope of whipped topping mix, 1/2 cup milk and vanilla.

Beat on low until mixture is combined. Then beat on high for approximately 4 minutes or until thick and peaks form.

Frost cake with whipped topping. Keep in refrigerator until ready to serve.


Chocolate Cream-filled Angel Food Cake II

1 Angel food cake

1 (12oz.) container frozen whipped topping (Cool Whip), thawed

1-1/2 cups milk

1 (small) package instant chocolate pudding mix (4 serving size)

Prepare cake the same as above recipe.

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.

Keep refrigerated.