Heavenly cream cake
Heavenly cream cake recipe in the cake category
Recipe ingredients:
- 4 tablespoons margarine
- 1/4 cup milk, not skim
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 1/2 cups confectioners sugar
- 1, 10 ounces, prepared angel food cake
- 3, 3 1/2 ounces, snack size vanilla pudding containers
Recipe method:
- In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire whisk until the mixture comes to a boil.
- Remove from the heat and stir in the confectioners sugar.
- Stir with a wire whisk for about one minute, until the sauce is fairly smooth.
- Place the cake on a cake plate that has a cover.
- With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers.
- Gently remove the top 2 layers and set aside.
- Spread 1 2/3 containers of pudding on the bottom layer to form a filling.
- Top with the second cake layer and spread on the remaining pudding.
- Top with the remaining layer.
- Pour the chocolate sauce in a thin stream directly on top of the cake.
- Allow the sauce to run down the sides, covering the cake almost entirely.
- There will be quite a bit of sauce on the plate.
- Cover and refrigerate until ready to serve.
- To serve, cut into slices with a sharp, serrated knife, using a sawing motion.
- Serve extra sauce from the plate along with the slices, if desired.
- Serve at once.