Heavenly Cream Cake
Yield
servingsPrep
45 minCook
?Ready
?Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
|
|
| ¼ | cup |
milk
not skim |
|
| 2 | tablespoons |
cocoa powder
unsweetened |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 1 | each |
angel food cake
prepared |
*
|
| 11 | ounces |
pudding
fat-free vanilla, prepared |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
|
|
| 59 | ml |
milk
not skim |
|
| 3E+1 | ml |
cocoa powder
unsweetened |
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
powdered sugar
|
|
| 1 | each |
angel food cake
prepared |
*
|
| 317.9 | ml/g |
pudding
fat-free vanilla, prepared |
* |
Directions
In a 1½-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 ⅔ 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 1⅓ 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.
