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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 ounce) package instant chocolate pudding mix
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (1.55 ounce) bar milk chocolate
Directions
Step 1
Tear angel food cake into bite size pieces into a 9×13 inch cake pan (preferably glass).
Step 2
Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
Step 3
Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
Step 4
Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
Step 5
Chill until ready to serve, at least one hour.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 102 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat2g | 12% |
| Cholesterol0mg | 0% |
| Sodium207mg | 9% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber1g | 2% |
| Total Sugars8g | |
| Protein1g | |
| Calcium25mg | 2% |
| Iron0mg | 1% |
| Potassium38mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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