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Chocolate Pudding Cake I
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Total Time:
Whip up a quick and versatile no-bake dessert cake with endless flavor options. Top with nuts for extra crunch.
Ingredients:
- 1 (10 inch) angel food cake
- 1 (5.9 ounce) package instant chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (1.55 ounce) bar milk chocolate
Instructions:
- Gently tear the angel food cake into bite-sized pieces and place them into a 9x13 inch cake pan, preferably glass.
- Make the chocolate pudding following the package instructions. Carefully spread it evenly over the cake pieces, making sure to cover the edges of the pan.
- Gently cover the chocolate pudding with whipped topping, making sure to reach the edges of the pan and keeping the layers separate.
- Finely grate the chocolate bar over the whipped topping using a cheese grater or vegetable peeler.
- Refrigerate until you're ready to enjoy, for at least one hour.
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