Boston Cream Angel Cake
2 cups plus 1 tablespoon cold milk, divided
1 pkg. (3.4 oz) instant french vanilla pudding mix
1 prepared angel food cake (16 oz)
1 cup hot fudge ice cream topping
In a bowl, whisk 2 cups milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split cake into three horizontal layers; place bottom layer on a serving plate. Spread with half of the pudding. Repeat layers. Replace cake top. Cover and refrigerate until serving.
In a small microwave-size bowl, heat hot fudge topping. Stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.