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Boston Cream Angel Cake Recipe

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This recipe for Boston Cream Angel Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Thursday, July 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups plus 1 tbsp. cold milk
1 pkg. (3.4oz) instant French Vanilla pudding mix
1 prepared angel food cake (16oz.)
1 cup hot fudge ice cream topping

Directions:
Directions:
In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving. In a small microwave safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.

Personal Notes:
Personal Notes:
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