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Low-Fat Candy Bar Angel Cake

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By Betty Crocker Kitchens
Updated Feb 23, 2023
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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
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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

  • Step 
    1
    Bake 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.)
  • Step 
    2
    Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
  • Step 
    3
    Spread 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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