---------- Recipe via Meal-Master (tm) v8.05
       Title: Heavenly Cream Cake
  Categories: Cakes, Chocolate
       Yield: 8 servings
     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
            = (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
   along with the slices, if desired. Serve at once. Yield: 8