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Low-Fat Candy Bar Angel Cake

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  • Prep 15 min
  • Total 4 hr 5 min
  • Servings 12
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It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.
Created May 16, 2018
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  • 1 box Betty Crocker™ white angel food cake mix
  • 1 cup fat-free (skim) milk
  • 1 box 4-serving size milk chocolate instant pudding and pie filling
  • 2 cups frozen (thawed) reduced-fat whipped topping
  • 1 bar chocolate-covered toffee candy, chopped


  • 1
    Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
  • 2
    Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
  • 3
    Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

Expert Tips

  • Tip 1
    Did You Know... You’re only one cup of cold water away from angel food cake! Betty Crocker 1-step white angel food cake mix makes an entire cake by adding only cold water and nothing else to the mix.
  • Tip 2
    Time Saver Making angel food cake from a mix is easy enough, but if you’re really pressed for time, pick up a plain angel food cake from the bakery and fill and top it with this delicious chocolate candy bar topping.

Nutrition Information

225 Calories, 3g Total Fat, 5g Protein, 44g Total Carbs

Nutrition Facts

Serving Size: 12 servings
Total Fat
Saturated Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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