Chocolate-Filled Angel Torte

• 1 (3 to 4 oz.) pkg. chocolate pudding mix
• 1 c. milk
• 1/2 c. sour cream
• 1 Tbsp. dark rum or coconut flavored rum
• 1 (10-inch) angel food cake (prebaked, homemade or purchased)
• 1 1/2 c. whipping cream
• 2 Tbsp. powdered sugar
• chocolate curls or shaved chocolate (for garnish)

1. Combine pudding mix with the milk. Heat to boiling, stirring, and cook until the mixture boils and is thickened.
2. Cool slightly. Stir in the sour cream and rum.
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. Decorate top with chocolate curls or shaved chocolate. Serve immediately or cover with a dome and refrigerate up to 3 hours before serving.

chocolate pudding mix, milk, sour cream, dark rum, cake, whipping cream, powdered sugar, chocolate curls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256498 (may not work)