Wednesday, June 17, 2009

Low-Fat Candy Bar Angel Cake

Low-Fat Candy Bar Angel Cake

Makes:12 servings
1 package Betty Crocker 1-step 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

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.

Calories 225;Fat 3g;Chol 0mg;Sodium 400mg;Carb 44g;Fiber 0g;Protein 5g

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