Heavenly Cream Cake

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Title: Heavenly Cream Cake
Categories: Cakes, Chocolate
Yield: 8 servings

1/4 c Margarine; ( 1/2 stick)
1/4 c Milk (not skim)
2 tb Unsweetened cocoa powder
1/2 ts Vanilla
1 1/2 c Powdered sugar
1 Prepared angel food cake
= (10-oz)
3 Prepared fat-free vanilla
-pudding
= (3 1/2-oz)

Recipe by: St. Louis Post-Dispatch 3/11/96
In a 1 1/2-quart saucepan, melt margarine over medium-low
heat. Add milk, cocoa powder and vanilla; stir briskly with
a wire whisk until mixture comes to a boil. Remove from
heat; stir in powdered sugar. Stir with a wire whisk for
about 1 minute, until sauce is fairly smooth. (You will
have a few small lumps.) Set sauce aside.
Place cake on a cake plate that has a cover. With a long,
sharp, serrated knife, slice cake into 3 equal horizontal
layers. Gently remove top 2 layers and set aside. Spread 1
2/3 containers of pudding on the bottom layer (over the
section where it was cut) to form a filling.
Top with the second cake layer; spread on the remaining 1
1/3 containers pudding. Top with remaining layer.
Pour chocolate sauce in a thin stream directly on top of
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. Yield: 8
servings.

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