Snow Tunnel Cake

Recipe View 1 hrs 15 mins Prepare and bake the angel food cake according to the package directions. (Prep time: 5 minutes, Bake time: varies by package, typically 30-40 minutes). Let the cake cool completely before removing it from the pan. (Cooling time: 30 minutes).

Recipe View 5 mins Once cooled, gently remove the cake from the pan. Using a long, serrated knife, slice off a 1-inch layer from the top of the cake. (Time: 5 minutes)

Recipe View 10 mins Carefully hollow out a trench in the cake, approximately 1 1/2 inches wide and 2 inches deep, leaving a generous border of cake around the edges. (Time: 10 minutes).

Recipe View 5 mins Tear the removed cake into small, bite-sized pieces and set aside in a medium mixing bowl. (Time: 5 minutes).

Recipe View 2 mins In a separate medium bowl, whisk together the milk and instant chocolate pudding mix. Beat on low speed with an electric mixer for 2 minutes, or until the pudding begins to thicken. (Time: 2 minutes)

Recipe View 5 mins Gently fold the torn cake pieces and 1 3/4 cups of the thawed whipped topping into the chocolate pudding mixture until evenly combined. (Time: 5 minutes)

Recipe View 5 mins Carefully spoon the pudding mixture into the trench you created in the angel food cake, filling it completely and evenly. (Time: 5 minutes)

Recipe View 2 mins Replace the top layer of the cake that you initially sliced off, gently pressing it down to secure it. (Time: 2 minutes)

Recipe View 5 mins Spread the remaining whipped topping evenly over the top and sides of the cake, creating a smooth and elegant finish. (Time: 5 minutes)

Recipe View 1 hrs Refrigerate the Snow Tunnel Cake for at least 1 hour before serving to allow the flavors to meld and the pudding to set further. (Refrigeration: 1 hour+)