Snow Tunnel Cake

Snow Tunnel Cake

25 Reviews 1 Pic
Recipe by  shirleyo

“Angel food cake with a hidden chocolate filling.”

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Adjust Servings

Original recipe yields 1 - 10 inch tube pan



  1. Prepare and bake the cake as directed on the package. Allow to cool. Remove from pan. Slice a 1 inch layer off the top. Gently hollow out a trench about 1 1/2 inches wide and 2 inches deep. Tear the removed cake into small pieces and set aside.
  2. In a medium bowl, combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of whipped topping into pudding. Fill trench with pudding mixture. Replace top of cake. Spread remaining whipped topping over top and sides of cake.

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Reviews (25)

Rate This Recipe


i only had a nine inch tube pan so i turned my leftover batter into cupcakes. if you think the cake is delicious, you should try the cupcakes - amazing! they're especially good if chilled (this works with decrease crumbling when cutting the cake too). also, i find that using betty crocker mix is much better than duncun hines'. the latter tends to stick to the pan/cupcake-liners, tends to be chewy and gummy, and tends to burn easily... as far as my experience goes.



To cut an angel cake use a serrated bread knife. The larger the teeth the less crumbs. Just practice. I had this recipe from my mother-in-law many many years ago. Always a winner!



My family loved it! I used skim milk, no fat whipped topping, and no sugar, no fat pudding mix for an easy fat free dessert!

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Amount Per Serving (14 total)

  • Calories
  • 253 cal
  • 13%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 43.4 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 445 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Cherry Nut Snow Cake


next recipe:

Easter Egg Nest Cake (or Snow Storm Cake)