| pkg | Angel food cake mix | |
| pkg | (4 serving size) chocolate pudding mix | |
| C | cold milk | |
| pkg(2 envelopes) whipped topping mix | ||
Mix, bake and cool cake as directed on cake mix pkg. Put on serving plate. | ||
| Slice 1in from top and set aside. Cut around cake 1" from outer edge down to 1" from bottom, then cut 1" from inner edge down to 1" from bottom. | ||
| Gently pull out the cake between the cuts, leaving 1" layer on bottom. | ||
| Tear removed cake into small pieces. | ||
| In a medium size bowl, combine pudding mix, 1 envelope whipped topping mix and 1 1/2 cup milk. Whip mixture until it becomes thick, but not stiff 2-3 mins. Fold in cake pieces. Distribute evenly in cake shell. Replace top of cake. Prepare remaining whipped topping mix as directed on pkg. Spread over sides and top of cake. Chill at least 1/2 hour before serving. |