Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (8 to 10 ounces)
1 cup hot fudge ice cream topping
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for
2 minutes or until soft-set. Split cake into three horizontal layers; place
bottom layer on a serving plate. Spread with half of the pudding. Repeat layers.
Replace cake top. Cover and refrigerate until serving.
In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.
Yield: 8 servings
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