Chocolate Filled Angel Food Cake
- 1 angel food cake
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 1/2 cups milk
- 1 (3 ounce) package instant chocolate pudding mix (4-serving size)
- 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 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.
- (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.
cake, frozen whipped topping, milk, chocolate pudding
Taken from www.food.com/recipe/chocolate-filled-angel-food-cake-17167 (may not work)