Dessert Anyone Can Make: Chocolate Layer Angel Cake
I had my wisdom teeth cut out this week, so I’ve spent the last couple days watching a lot of HGTV and eating a diet of pudding, pudding and more pudding. So, it’s no surprise that today I made a dessert with pudding in it. There are many great things about this dessert; not only is it very good, but it’s also easy! You start with an angel food cake mix. I used Betty Crocker:
Add cocoa to the mix and then make according to package instructions. Some angel food cake mixes have two separate envelopes inside. In that case add the cocoa to the flour mixture (second envelope) not the egg white powder. Line a 15″x10″ sheet cake pan with waxed paper. Spread mixture onto paper in pan and use a knife to remove air bubbles:
Remove from oven and invert pan onto a towel on a wire cooling rack. Leave cake on the rack but take the pan off the top of the cake. Once cool cut into thirds and stack the cake with layers of pudding cool whip frosting in between:
1 angel food cake mix
1/3 c. cocoa
Add cocoa to cake mix and prepare according to package instructions. Spread in a 15″x10″ pan lined with waxed paper. Bake at 375 degrees for 23-25 minutes.
Remove from oven and invert on a towel over a wire cooling rack. Take pan off the top of the cake.
When cool cut the cake into thirds to make three layers for the final cake. Put frosting in between layers.
Whipped Cream Pudding Frosting
1 pkg. instant pudding – 4 serving size
1/2 c. milk
12 oz. cool whip
Whip pudding into milk and stir in cool whip. Frost cake immediately and keep refrigerated.
For this cake I used white chocolate pudding, but use any flavor you like.