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Chocolate Pudding Cake I
Serves/Yields: 1 - 9x13 inch pan. (24 servings)
Prep. Time:
Cook Time:
Category: Angel Food Cakes, No-Bake Cakes
Difficulty: easy
This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.

1 (10 inch tube pan) angelfood cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolate

1 Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

2 Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

3 Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

4 Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

5 Chill until ready to serve, at least one hour.

Source: Linda Dilker
Contributed by:  on Sunday, April 25. 2004 at 21:40:41
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