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“This cake has a chocolaty suprise in the middle of it.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/4 ounce) package angel food cake mix
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 12 cups milk
  • 1 (4 ounce) package instant chocolate pudding mix

Directions

  1. Prepare and bake the cake as directed on the package.
  2. Allow to cool. Remove from pan. Slice a 1 inch layer off the top.
  3. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
  4. In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes.
  5. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

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