It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.
Low-Fat Candy Bar Angel Cake
- Prep Time 15 min
- Total 4 hr 5 min
- Servings 12
- Ingredients 5
Ingredients
- 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
- 1 cup fat-free (skim) milk
- 1 package 4-serving size milk chocolate instant pudding and pie filling
- 2 cups frozen (thawed) reduced-fat whipped topping
- 1 bar (1.4 ounces) chocolate-covered toffee candy, chopped
Instructions
-
Step1Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
-
Step2Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
-
Step3Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
Nutrition
225
Calories
3 g
Total Fat
5 g
Protein
44 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 225
- Calories from Fat
- 25
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Cholesterol
- 0mg
- Sodium
- 400 mg
- Potassium
- 170 mg
- Total Carbohydrate
- 44 g
- Dietary Fiber
- 0g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
2 Starch; 1 Fruit;Tips from the Betty Crocker Kitchens
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