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Desserts

Chocolate Tunnel Cake

Chocolate Tunnel Cake recipe
photo by:kraft
Very easy and very yummy!
posted by
kathyaber
on 8/18/2008
time
prep:
10 min
total:
1 hr 10 min
servings
total:
8 servings
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what you need

1
  tube angel food cake (10 inch)
1-1/4
cups  cold milk
1
pkg.  (4-serving size) JELL-O Chocolate Instant Pudding
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

PLACE cake on serving plate. Cut a 3/4-inch-thick horizontal slice from top of cake using serrated knife; set aside. With small sharp knife, cut a 1-inch wide and 1-inch deep tunnel around center of interior of cake, being careful to not cut through to bottom or side of cake. Remove cake cutout; reserve for snacking or another use.

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon remaining pudding into tunnel of cake; cover with top of cake.

ADD whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and side of cake. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Jazz It Up
Serve this dessert with fresh strawberries for a special treat.
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