Recipe: Angel Cake Surprise, Chocolate Pudding Cake

Hollie,

Here are 2 recipes for you. Hope it is what you are looking for.

Angel Cake Surprise

1 (10 inch tube pan) angelfood cake
1 (3 ounce) package strawberry flavored gelatin
1 (15 ounce) can sliced peaches
3 bananas
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple, drained

Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass).

Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple.

Prepare instant pudding according to instructions on box and spread evenly over fruit.

Spread whipped topping on top of the pudding. Try to keep the layers separate.

Refrigerate at least 2 hours before serving.

Chocolate Pudding Cake

1 (10 inch tube pan) angelfood cake
1 (8 ounce) container frozen whipped topping, thawed
1 (5 ounce) package non-instant chocolate pudding mix
1 (1.55 ounce) bar milk chocolate

Tear Angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).

Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.

Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.

Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.

Chill until ready to serve, at least one hour.