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Boston Cream Angel Cake

Total Time

Prep: 10 min. + chilling

Makes

8 servings

You can prepare this delectable dessert in no time. To change this cake to your family's liking, try different flavors of instant pudding or different ice cream toppings. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Boston Cream Angel Cake Recipe photo by Taste of Home

Ingredients

  • 2 cups plus 1 tablespoon cold milk, divided
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup hot fudge ice cream topping

Directions

  1. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.
  2. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.

Nutrition Facts

1 piece: 275 calories, 6g fat (2g saturated fat), 6mg cholesterol, 458mg sodium, 50g carbohydrate (29g sugars, 1g fiber), 6g protein.

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