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Low-Fat Candy Bar Angel Cake

It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.

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 (27) 8 Reviews
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  • Prep Time 15 min
  • Total Time 4 hr 5 min
  • Servings 12

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
225
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
0mg
0%;
Sodium
400 mg
400 %;
Total Carbohydrate
44 g
44 %
(Dietary Fiber
0g
0%
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
2 Starch; 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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