"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Diabetic Angel Food Surprise Cake, by Carole Rust, is from Carole's friends and family recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 angel food cake, already made 1 pkg. sugar free pudding (flavor your choice) 1 c. milk 1 container cool whip fruit or candy for garnish
Mix pudding in one cup milk. Add 1 c. cool whip to pudding and fold in. Cut an inch off the top of the Angel Food cake be easy not to break the top off and sit aside. Cut the inside out, leaving an inch for sides and bottom of the angel cake. Fill the inside of the cake with pudding mixture level with cake. Put top back on and ice with cool whip. Chill for 4 hours. Garnish before serving. NOTE: If you want put the leftover pudding in center and top with pieces of cake on top to level the cake and ice then.
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