Ingredients Jump to Instructions ↓

  1. 1/4 c Margarine; ( 1/2 stick)

  2. 1/4 c Milk (not skim)

  3. 2 tb Unsweetened cocoa powder

  4. 1/2 ts Vanilla

  5. 1 1/2 c Powdered sugar

  6. 1 Prepared angel food cake

  7. 10-oz 3 Prepared fat-free vanilla -pudding

  8. 3 1/2-oz 3/11/96 In a 1 1/2-quart saucepan, melt margarine over medium-low heat. Add milk, cocoa powder and vanilla; stir briskly with a wire whisk until mixture comes to a boil. Remove from heat; stir in powdered sugar. Stir with a wire whisk for about 1 minute, until sauce is fairly smooth. (You will have a few small lumps.) Set sauce aside. Place cake on a cake plate that has a cover. With a long, sharp, serrated knife, slice cake into 3 equal horizontal layers. Gently remove top

  9. 2 layers and set aside. Spread

  10. 1 2/3 containers of pudding on the bottom layer (over the section where it was cut) to form a filling. Top with the second cake layer; spread on the remaining

  11. 1 1/3 containers pudding. Top with remaining layer.

Instructions Jump to Ingredients ↑

  1. Pour chocolate sauce in a thin stream directly on top of cake. Allow the sauce to run down the sides, covering the cake almost entirely. (There will be quite a bit of sauce on the plate.)Cover and refrigerate until ready to serve. To serve: Cut into slices with a sharp, serrated knife, using a sawing motion. Serve extra sauce from the plate servings. --


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