Boston Cream Angel Cake

Joey seemed to enjoy this and Carol really liked it. I think I would have preferred it without the chocolate. I made a huge mess with the chocolate it drizzled ALL over the place. Maybe I heated it up too much? I think it was way too thin. Overall pretty tasty though!

Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1 prepared angel food cake (16 ounces)
1 cup hot fudge ice cream topping
Directions
1. In a large bowl, whisk 2 cups milk and pudding mix for 2 minutes.
2. Let stand for 2 minutes or until soft-set.
3. Split cake into three horizontal layers; place bottom layer on a serving plate.
4. Spread with half of the pudding.
5. Repeat layers.
6. Replace cake top.
7. Cover and refrigerate until serving.
8. In a small microwave-safe bowl, heat hot fudge topping; stir in remaining milk.
9. Drizzle over cake, allowing to drip down the sides.
10. Refrigerate leftovers.
Note: You can prepare this delectable dessert in no time. To change this cake to your family’s liking, try different flavors of instant pudding or different ice cream toppings.