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Chocolate Filled Angel Food Cake

User Rating 5 Star Rating (1 Review)


Chocolate Filled Angel Food Cake

Chocolate Filled Angel Food Cake

Linda Larsen
This classic Chocolate Filled Angel Food Cake recipe is so easy to make and beautiful too. Make sure you allow enough time for the whole thing to chill in the fridge.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 8-10


  • 1 (6-serving size) package instant chocolate pudding mix
  • 2 cups cold whole milk
  • 2 cups heavy whipping cream
  • 1/4 cup sifted cocoa powder
  • 1/2 cup sifted powdered sugar
  • 2 teaspoons vanilla
  • 1 (10-inch) prepared angel food cake


In large bowl, combine pudding mix (make sure it's instant, not the kind you have to cook) and the cold milk; stir with wire whisk until smooth. Let stand while you whip the cream.

In another large bowl, combine the cream, cocoa powder, powdered sugar, and vanilla. Beat on low speed until combined, then beat on high speed until stiff peaks form.

Fold the pudding mixture into the whipped cream mixture.

Place cake on serving plate. Cut off the top 1" of the cake, using a serrated knife. Then cut a 'trench' in the cake, leaving a 3/4" border on the sides and at the bottom. Pull the cake out of the 'trench'. You get to eat the cake pieces!

Fill the 'trench' with some of the chocolate cream mixture. Then replace the top of the cake. Frost the cake all over with the remaining chocolate cream mixture. You'll probably have some left over - have yourself a cook's treat and eat the angel food cake pulled from the center with the rest of the chocolate cream!

Chill the cake in the refrigerator until set, at least 4-6 hours. To serve, slice using a serrated knife.

User Reviews

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 5 out of 5
GORGEOUS!, Guest Querita

I dont know what Angel Cake is, but here in South Africa we have sponge cake, which we use for trifles, etc, so I used that. Absolutely divine! Gorgeous! Stunning! And most of all YUMMY!!!! Well done on a great recipe.

9 out of 12 people found this helpful.

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