Low-Fat Candy Bar Angel Cake

  • Prep 15 min
  • Total 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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • You’re only one cup of cold water away from angel food cake! Betty Crocker 1-step white angel food cake mix makes an entire cake by adding only cold water and nothing else to the mix.
  • Making angel food cake from a mix is easy enough, but if you’re really pressed for time, pick up a plain angel food cake from the bakery and fill and top it with this delicious chocolate candy bar topping.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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