Chocolate Pudding Cake I
Description
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.
Ingredients
•
1 (10 inch) angel food cake
•
1 (5 9/10 ounce) package instant chocolate pudding mix
•
1 (8 ounce) container frozen whipped topping, thawed
•
1 (1 6/11 ounce) bar milk chocolate
Directions
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.