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Snow Tunnel Cake

Snow Tunnel Cake


"This cake recipe makes an angel food cake with a hidden chocolate pudding filling."
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servings 253 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 445 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
  2. In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

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Read all reviews 25
  1. 28 Ratings

Most helpful positive review

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 (thi...

Most helpful critical review

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 chocola...

Most helpful
Most positive
Least positive

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 (thi...

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 mad...

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 ...

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...

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...

I've been making this cake for almost 20 years now and it's always a favorite. It has become our standard Easter dessert. The only thing I add are a few chocolate curls on the top of the cake.

A very easy & tasty recipe. I used chocolate whip topping & skim milk. I will make this again

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