Boston Cream Angel Cake
Created by MimiMaine on January 13, 2012
- Servings: 6
- Prep Time: 10m
- Cook Time: 0m
- Recipe #4049
Ingredients
- 2 cups cold milk
- 1 tablespoon cold milk
- 1 (3 1/2 ounce) package vanilla instant pudding
- 1 (16-ounce) prepared angel cake
- 1 cup chocolate fudge topping
How to Make
-
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.
Nutritional Facts
- 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