Boston Cream Angel Cake
"This is a quick dessert by using a store-bought angel cake. You use instant pudding and a jar of hot fudge sauce to finish it up. "
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (216 g)
- Calories 1177
- Total Fat - 89 g
- Saturated Fat - 12 g
- Cholesterol - 6.1 mg
- Sodium - 699.2 mg
- Total Carbohydrate - 91.3 g
- Dietary Fiber - 2.7 g
- Sugars - 54.6 g
- Protein - 6.3 g
- Calcium - 113.6 mg
- Iron - 4.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl whisk 2 cups milk and the pudding mix for 2 minutes; let stand for 2 minutes.
Step 2
Split the cake into three horizontal layers; place bottom layer on a plate and spread half the pudding on this layer; repeat layers.
Step 3
Put on top layer, cover, refrigerate till set.
Step 4
In a small microwave bowl, heat hot fudge topping; stir in remaining milk, and drizzle over cake, allowing it to drip down the sides; refrigerate leftovers.
Tips
No special items needed.