Recipe by shirleyo
"This cake recipe makes an angel food cake with a hidden chocolate pudding filling."
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1 (18.25 ounce) package
angel food cake mix
1 (12 ounce) container
frozen whipped topping, thawed
1 1/2 cups
1 (3.9 ounce) package
instant chocolate pudding mix
i only had a nine inch tube pan so i turned my leftover batter into cupcakes. if you think the cake is delicious, you should try the cupcakes - amazing! they're especially good if chilled (this works with decrease crumbling when cutting the cake too). also, i find that using betty crocker mix is much better than duncun hines'. the latter tends to stick to the pan/cupcake-liners, tends to be chewy and gummy, and tends to burn easily... as far as my experience goes.
I was not impressed at all. I used a store bought cake (which I don't find all that good to begin with, too sweet) and Jello-o chocolate-fudge pudding mix that I enriched with additional chocolate. It was very easy to make, I'll say that for it.
However, the angel food cake just doesn't go with a rich pudding mixture - angel food cake is light and airy and goes best with other light ingredients, such as fruit and meringue frosting. This is really a mismatched recipe. It might be a little better with a) a homemade AF cake or b) a traditional sponge cake, which is slightly richer.
To cut an angel cake use a serrated bread knife. The larger the teeth the less crumbs. Just practice. I had this recipe from my mother-in-law many many years ago. Always a winner!
My family loved it! I used skim milk, no fat whipped topping, and no sugar, no fat pudding mix for an easy fat free dessert!
This recipe works great for a low cal/fat dessert. I substituted non fat milk and non fat chocolate milk (1/2 & 1/2) with sugarless pudding and non fat whipped topping. Very tasty! I also made it again using banana pudding with the same substitute of the non fat chocolate milk combo. It received rave reviews. I decorated the cake with fresh fruit and mint leaves and it was beautiful.
This was really delicious and really really well received by dieters and non-dieters alike. I used sugarfree chocolate fudge pudding, 1% milk and Fat Free Cool Whip with great success. I made this cake in a tube pan, but found that the last quarter of the cake started to collapse as I sliced it. Think next time I will prepare cake in a 13 x 9 pan, slice a layer off of the top to add to the puding mixture and just put the pudding on the top of the cake instead of inside and then cover the pudding with cool whip. Think it will be less messy that way! Highly recommended. A couple of ideas I'm thinking of trying in the future - trying with banana pudding mixed with diced bananas or making a pineapple angel food cake (cake mix + 1-16 oz. can crushed pineapple with juice added instead of water, adding coconut pudding and topping whipped cream with toasted coconut for a pina colada attempt. Seems like you can have lots of fun with this one!
I made this cake for the first time for a holiday gathering, it was a hit. I was a little concerned about the cool whip icing being not sweet enough. After being in the refrigerator over night the icing absorbed just enough of the cakes sugar to be just perfect. Great cake!
I made this cake the other night and my whole family loved it, kids and husband! It's hard to please everyone with just one thing so I will make this again for sure. The only difference with the one I made was I accidently bought the bigger box of pudding, so there was a ton of filling, I just dug a deeper "trench" But it was so good, the filling is light with the cool whip, not overwhelming at all. Thanks for this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Snow Tunnel Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 61
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