Boston Cream Angel Cake - cooking recipe

Ingredients

2 cups cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (16 ounce) prepared angel food cake
1 cup chocolate fudge topping
1 tablespoon milk

Preparation

In a large bowl, whisk 2 cups milk and the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft set.
Split cake into three horizontal layers; place bottom layer on a serving plate.
Spread half the pudding on this layer; repeat layers.
Put top layer on and then cover and refrigerate till set.
In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
Drizzle over cake, allowing it to drip down the sides.
Refrigerate leftovers.