Low-Fat Candy Bar Angel Cake

 

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

• 1 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.)
• 2 Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
• 3 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.