Chocolate Pudding Cake I

Ingredients

• Servings: 1
• 1 (10 inch) angel food cake
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (1.55 ounce) bar milk chocolate

Recipe

• tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
• prepare chocolate pudding as directed on package. gently spread over the top of cake pieces, spreading to edges of pan.
• carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
• using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
• chill until ready to serve, at least one hour.