Chocolate Pudding Cake I

This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.

• Calories: 102 Calories

Ingredients

• 1 (1.55 ounce) bar milk chocolate
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 (10 inch) angel food cake

Recipe Instructions

Step 1

Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

Step 2

Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

Step 3

Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

Step 4

Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

Step 5

Chill until ready to serve, at least one hour.