LOW-FAT CANDY BAR ANGEL CAKE

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Low-Fat Candy Bar Angel Cake image

It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h5m

Yield 12

Number Of Ingredients 5

1 package Betty Crockerâ„¢ white angel food cake mix
1 cup fat-free (skim) milk
1 package 4-serving size milk chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ounces) chocolate-covered toffee candy, chopped

Steps:

  • 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.

Nutrition Facts : Calories 225, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg

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