Boston Cream Angel Cake for 2-wilderness

[wilderness]

Boston Cream Angel Cake for 2-wilderness

This is the original Angel Food Cake I posted only doubled
Prep Time : 10 mins Cook Time : 20-22 mins Servings : Yields: 2
Source : Makeandtaste.com
Ingredients

1/2 Cup - Confectioners Sugar
1/2 Cup - Cake Flour
1/4 Teaspoon - Salt
4 Egg Whites
4 Tablespoons - Sugar (extra to coat ramekins)
1/2 Teaspoon - Cream of Tarter
Directions

Heat oven to 350° degrees. Spray 1 6" tube pan with baking spray, then sprinkle a generous pinch of sugar. Roll the sugar around the interior of the ramekin until the entire surface is covered

In a small bowl, mix the confectioners sugar, cake flour and salt. Set aside

In a medium size bowl, add the egg white, sugar and cream of tarter. With a hand mixer, mix on high, until meringue becomes glossy (a few minutes)

Then fold the dry mixture into the egg white mixture. Once combined, fill tube pan.

Bake at 350° for 20 minutes or until slightly golden brown onto Once out of the oven, turn upside down to cool completely.

Filling
1/2 of 3.4 oz or 48 grams vanilla instant pudding
1 C milk

Mix for pudding and milk together for 2 minutes.

Assemble

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-safe bowl, heat hot fudge topping; stir in remaining milk. Drizzle over cake, allowing it to drip down the sides. Refrigerate leftovers.