Chocolate Layered Angel Food Cake Recipe

4.5 3 3
Chocolate Layered Angel Food Cake Recipe
Chocolate Layered Angel Food Cake Recipe photo by Taste of Home
Publisher Photo

Chocolate Layered Angel Food Cake Recipe

Read Reviews
4.5 3 3
Publisher Photo
The creamy chocolate filling of this tall, impressive cake will make a hit at any party. It will be a perfect birthday cake for anyone.—Teri Roberts, Hilliard, Ohio
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling

Ingredients

  • 1 package (16 ounces) angel food cake mix
  • 24 large marshmallows
  • 6 milk chocolate candy bars with almonds (1.45 ounces each), chopped
  • 2/3 cup milk
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
Frost top and sides of cake with remaining whipped topping. Yield: 12 servings.
Originally published as Heavenly Angel Food Cake in Taste of Home August/September 2009, p14

Nutritional Facts

1 slice: 382 calories, 12g fat (8g saturated fat), 5mg cholesterol, 306mg sodium, 62g carbohydrate (38g sugars, 1g fiber), 6g protein.

  • 1 package (16 ounces) angel food cake mix
  • 24 large marshmallows
  • 6 milk chocolate candy bars with almonds (1.45 ounces each), chopped
  • 2/3 cup milk
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
  2. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
  3. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
  4. Frost top and sides of cake with remaining whipped topping. Yield: 12 servings.
Originally published as Heavenly Angel Food Cake in Taste of Home August/September 2009, p14

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Reviews forChocolate Layered Angel Food Cake

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volleyba User ID: 4328237 99716
Reviewed Jan. 14, 2010

"We have made this very easy dessert for numerous gatherings! Have given this recipe to many! easy enough to make, children love to help with this recipe."

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lynne ferguson User ID: 3528713 182570
Reviewed Aug. 25, 2009

"I thought the cake was good, but my filling was very runny. What did I do wrong?"

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Sandysunshine1 User ID: 1425241 105709
Reviewed Aug. 9, 2009

"Family loved it!!! Will make again."

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