Low-Fat Candy Bar Angel Cake
Low-Fat Candy Bar Angel Cake is a gluten free recipe with 12 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 3g of fat, and a total of 221 calories. A couple people really liked this dessert. A mixture of angel food cake mix, whipped topping, size milk chocolate instant pudding and pie filling, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 4 hours and 5 minutes.
Instructions
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.