Chocolate Filled Angel Food Cake Recipe π«π°
Overview:
If you’re craving a delightful dessert that’s not only delicious but also a treat for the eyes, then look no further than this Chocolate Filled Angel Food Cake! Whether you decide to bake your own angel food cake or grab one from the supermarket, the end result will be equally satisfying. This recipe combines the light and airy texture of angel food cake with the rich indulgence of chocolate pudding, creating a mouthwatering treat that’s perfect for any occasion. With just a few simple steps, you’ll have a stunning dessert that will impress your family and friends. Let’s dive into the recipe!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 12
- Calories per serving: 264.7
- Rating: ββββ (4 out of 5 stars)
Ingredients:
- 1 Angel Food Cake (homemade or store-bought)
- 1 cup Milk
- 1 package (3.9 oz) Instant Chocolate Pudding Mix
- 1 1/2 cups Whipped Topping
- Cocoa Powder (optional, for dusting)
Instructions:
| Step | Description |
|---|---|
| 1 | Place the angel food cake on a serving platter. Using a sharp knife, carefully slice off a 1-inch layer from the top of the cake and set it aside. |
| 2 | With the same knife, cut around the cake about 1 inch from the outer edge, going down to about 1 inch from the bottom of the cake. |
| 3 | Next, make a similar cut about 1 inch from the inner edge of the cake, again going down to about 1 inch from the bottom. |
| 4 | Carefully remove the cake pieces that you’ve cut out to create a tunnel in the middle of the cake. Set these pieces aside for later use. |
| 5 | In a medium-sized bowl, pour in the milk and add the instant chocolate pudding mix. Use a whisk or electric mixer to beat the mixture on low speed for about 2 minutes, until it thickens. |
| 6 | Once the pudding has thickened, gently fold in the cake pieces that you set aside earlier, along with 1 3/4 cups of whipped topping. Mix until well combined. |
| 7 | Carefully pour the pudding mixture into the trench you created in the cake, ensuring that it fills the entire cavity. |
| 8 | Place the sliced-off top of the cake back onto the cake, covering the pudding-filled trench. |
| 9 | Use the remaining whipped topping to generously spread over the top and sides of the cake, creating a smooth and creamy layer. |
| 10 | For an extra touch of decadence, dust the top of the cake with a mixture of cocoa powder and powdered sugar. |
| 11 | Once assembled, refrigerate the cake for at least an hour before serving to allow the flavors to meld together and the pudding to set. |
Nutritional Information (per serving):
- Calories: 264.7
- Fat: 8.6g
- Saturated Fat: 7g
- Cholesterol: 4.3mg
- Sodium: 376mg
- Carbohydrates: 43.4g
- Fiber: 0.3g
- Sugar: 25.4g
- Protein: 4.5g
Tips and Variations:
- Variation: Experiment with different flavors of pudding mix for a unique twist. Vanilla, caramel, or even raspberry would work well!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake may soften slightly over time, but it will still be delicious.
- Presentation: Garnish the cake with fresh berries or chocolate shavings before serving for an elegant touch.
- Make-Ahead: You can prepare the cake a day in advance and refrigerate it overnight. This makes it a perfect dessert option for dinner parties or special occasions.
- Healthier Option: Opt for sugar-free pudding mix and light whipped topping to reduce the calorie and sugar content of the cake while still enjoying its indulgent flavor.
With its light and airy texture, combined with the richness of chocolate pudding, this Chocolate Filled Angel Food Cake is sure to become a favorite dessert in your household. Whether you serve it for a special celebration or a casual get-together, it’s bound to impress everyone who takes a bite. Enjoy every forkful of this heavenly treat! ππ°
