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| 1/4 | cup | margarine | |
| 1/4 | cup | milk | not skim |
| 2 | tablespoons | cocoa powder | unsweetened |
| 1/2 | teaspoon | vanilla extract | |
| 1 1/2 | cups | powdered sugar | |
| 1 | each | angel food cake | prepared |
| 11 | ounces | pudding | fat-free vanilla, prepared |
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.
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.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 160mg | 7% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 45.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 3% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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