Chocolate Cream Filled Angel Cake
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
1 cup plain, non-fat yogurt3 tbsp brown sugar3 tbsp unsweetened cocoa1/4 tsp salt2 tbsp boiling water1 tbsp vanilla, divided1 1.3oz envelope dry whipped topping mix (Dream Whip)1/2 cup cold fat-free milk1 10" baked angel food cake, sliced into 3 layers
Line a sieve with a coffee filter or cheesecloth and place over deep bowl.
Pour yogurt into the seive and cover with plastic wrap.
Refrigerate 12 hours. Discard liquid.
Stir together sugar, cocoa, and salt in a small bowl.
Pour in boiling water and stir smooth.
Allow to cool 5 minutes, then stir in half the vanilla and the strained yogurt.
Seperately, combine whipped topping mix, milk and vanilla according to package directions, using the remaining vanilla.
Fold into the yogurt mixture until blended.
Spread layers of the chocolate mixture between the layers of cake, topping the final layer with the remaining icing.
Store in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Pour yogurt into the seive and cover with plastic wrap.
Refrigerate 12 hours. Discard liquid.
Stir together sugar, cocoa, and salt in a small bowl.
Pour in boiling water and stir smooth.
Allow to cool 5 minutes, then stir in half the vanilla and the strained yogurt.
Seperately, combine whipped topping mix, milk and vanilla according to package directions, using the remaining vanilla.
Fold into the yogurt mixture until blended.
Spread layers of the chocolate mixture between the layers of cake, topping the final layer with the remaining icing.
Store in refrigerator.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 181.9
- Total Fat: 0.3 g
- Cholesterol: 0.6 mg
- Sodium: 314.3 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 0.4 g
- Protein: 4.3 g
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