ANNNNNNNNND den:


This is a wonderful summertime recipe or anytime.
This is light and fluffy!! I sometimes experiment with different flavors of pudding or even Jello mixed with Vanilla pudding for consistency.
There is never ANY left when I take this cake!!

This is also from www.allrecipes.com


Ingredients


1 (18.25 ounce) package angel food cake mix
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix



Directions


1
Prepare and bake the cake as directed on the package.
Allow to cool. Remove from pan. Slice a 1 inch layer off the
top. Gently hollow out a trench about 1 1/2 inches wide and
2 inches deep. Tear the removed cake into small pieces and
set aside.
2
In a medium bowl, combine milk and pudding mix. Beat on
low for 2 minutes. Fold cake pieces and 1 3/4 cups of
whipped topping into pudding. Fill trench with pudding
mixture. Replace top of cake. Spread remaining whipped
topping over top and sides of cake.