Prep Time: 15 minutes
Cook Time: 15 minutes
Chiling time: 4 hours
Total Time: 4 hours, 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 (12-inch) prepared angel food cake
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.