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Boston Cream Angel Cake Recipe

Ingredients

How to make it

  • In a large bowl, whisk 2 cups cold milk and pudding mix for 2 minutes. Let stand until soft-set.
  • Split cake into 3 horizontal layers; place bottom layer on a serving plate.
  • Spread with half of the pudding.
  • Repeat layers & replace cake top. Cover and refrigerate until serving.
  • In a small bowl, heat hot fudge topping & stir in the remaining 1 tbsp milk. Drizzle it over cake, allowing it to drip down the sides.
  • Refrigerate leftovers.

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The Cook

abbyparker216 Nashville, Tennessee

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