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Boston Cream Angel Cake Recipe

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This recipe for Boston Cream Angel Cake is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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