Boston Cream Angel Food Cake

Taste of Home

Yield: 1 serving
Community Recipe from


  • Cake


  1. Ingredients
  2. 2 cups plus 1 tablespoon cold milk, divided
  3. 1 package (3.4 ounces) instant French vanilla pudding mix
  4. 1 prepared angel food cake (8 to 10 ounces)
  5. 1 cup hot fudge ice cream topping
  6. Directions
  7. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.
  8. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers. Yield: 8 servings.
June 2011

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Boston Cream Angel Food Cake Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy