Snow Tunnel Cake

Snow Tunnel Cake

shirleyo

"This cake recipe makes an angel food cake with a hidden chocolate pudding filling."
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Ingredients

servings 253 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • 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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Directions

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  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.

Reviews

Read all reviews 25
  1. 28 Ratings

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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...

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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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