This tall, pretty layer cake with luscious chocolate filling couldn’t be easier to put together. Every airy bite melts in the mouth.
—Teri Roberts, Hilliard, OH
Prep: 20 min. Bake: 35 min. + chilling Makes: 12 servings
1 pkg. (16 oz.) angel food cake mix
24 large marshmallows
6 milk chocolate candy bars with almonds (1.45 oz. each), chopped
2/3 cup whole milk
1 carton (12 oz.) frozen whipped topping, thawed, divided
1. Bake the cake according to package directions, using an ungreased 10-in. tube pan. Cool.
2. For filling, in a small saucepan, combine marshmallows, candy bars and milk. Cook and stir over low heat until the marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
3. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
4. Frost top and sides of cake with the remaining whipped topping.
1 slice: 382 cal., 12g fat (8g sat. fat), 5mg chol., 306mg sod., 62g carb. (38g sugars, 1g fiber), 6g pro.