Low Fat Candy Bar Angel Cake Recipe

Ingredients

1

                        package Betty Crocker™ 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

Preparation

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.

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