Boston Cream Angel Cake

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Boston Cream Angel Cake

From Taste of Home Magazine

Ingredients

- 1 1/2 cups + 1 tablespoon cold milk, divided
- 1 package 3.4 ounces instant French Vanilla pudding mix
- 1 prepared Angel Food Cake (8 - 10 ounces)
- 1 cup hot fudge ice cream topping

Directions

In a large bowl, whisk 1 1/2 cup milk and pudding mix for 2 minutes.  Let stand for 2 minutes or until soft set.  Split cake into 3 horizontal layers.  Place bottom layer on a serving plate, spread with half the pudding.  Repeat layers and replace cake top.  Cover and refrigerate until serving. 

In a small microwave safe bowl, heat fudge topping, stir in remaining milk, drizzle over cake allowing it to drip down the sides. 

Refrigerate leftovers. 

Yield 8 servings.

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