Candy Bar Angel Cake
1 package Betty Crocker® 1-step white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size milk chocolate instant pudding and pie
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ounces) chocolate-covered toffee candy, chopped
Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
Makes 12 servings
Nutritional Values per serving:
1 Serving: Calories 225 (Calories from Fat 25); Fat 3g (Saturated
2g); Cholesterol 0mg; Sodium 400mg; Potassium 170mg; Carbohydrate 44g (Dietary Fiber 0g); Protein 5g % Daily Value: Vitamin A 2%; Vitamin C 0%; Vitamin D 2%; Calcium 4%; Iron 4%; Folic Acid 2%
Diet Exchanges: 2 Starch; 1 Fruit
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