Heavenly Cream Cake

1/4 c Margarine; ( 1/2 stick)

1/4 c Milk (not skim)

2 tb Unsweetened cocoa powder

1/2 ts Vanilla

1 1/2 c Powdered sugar

1 Prepared angel food cake

= (10-oz) 3 Prepared fat-free vanilla

-pudding = (3 1/2-oz) Recipe by: St. Louis Post-Dispatch 3/11/96 In a 1 1/2-quart saucepan, melt margarine over medium-low heat. Add milk, cocoa powder and vanilla; stir briskly with a wire whisk until mixture comes to a boil. Remove from heat; stir in powdered sugar. Stir with a wire whisk for about 1 minute, until sauce is fairly smooth. (You will have a few small lumps.) Set sauce aside. Place cake on a cake plate that has a cover. With a long, sharp, serrated knife, slice cake into 3 equal horizontal layers. Gently remove top 2 layers and set aside. Spread 1 2/3 containers of pudding on the bottom layer (over the

section where it was cut) to form a filling. Top with the second cake layer; spread on the remaining 1 1/3 containers pudding. Top with remaining layer.

Pour chocolate sauce in a thin stream directly on top of cake. Allow the sauce to run down the sides, covering the cake almost entirely. (There will be quite a bit of sauce on the plate.)Cover and refrigerate until ready to serve. To serve: Cut into slices with a sharp, serrated knife, using a sawing motion. Serve extra sauce from the plate servings. -----