Heavenly Cream Cake

1/4 c Milk (not skim)

2 tb Unsweetened cocoa powder

1/2 ts Vanilla

1 1/2 c Powdered sugar

1 Prepared angel food cake

10-oz 3 Prepared fat-free vanilla -pudding

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

2 layers and set aside. Spread

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

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