Low-Fat Candy Bar Angel Cake

Low-Fat Candy Bar Angel Cake
245 min.
12
191kcal

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Indulge your sweet tooth without the guilt with our Low-Fat Candy Bar Angel Cake! This delightful dessert is perfect for those who crave something sweet but want to keep their calorie count in check. With only 191 calories per serving, you can enjoy a slice of this heavenly cake without compromising your health goals.

Imagine a light and airy angel food cake, expertly baked to perfection, and layered with a luscious chocolate pudding filling that’s both creamy and satisfying. The addition of fat-free milk and reduced-fat whipped topping ensures that every bite is rich in flavor while remaining low in fat. To top it all off, we sprinkle chopped chocolate-covered toffee candy, adding a delightful crunch and a burst of sweetness that will leave your taste buds dancing.

This cake is not only a treat for the palate but also a feast for the eyes. Its elegant layers and decadent toppings make it a stunning centerpiece for any gathering, from birthday parties to holiday celebrations. Plus, it’s incredibly easy to prepare, making it a great option for both novice and experienced bakers alike.

So why wait? Gather your ingredients and get ready to impress your friends and family with this scrumptious Low-Fat Candy Bar Angel Cake. It’s a dessert that proves you can have your cake and eat it too!

Ingredients

  • 16 oz angel food cake mix 
  • cup skim milk fat-free (skim)
  • package peach pie filling instant
  • cups non-dairy whipped topping frozen thawed reduced-fat ()
  • 1.4 ounces heath candy bars chopped

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • toothpicks
  • cake form
  • serrated knife

Directions

  1. Bake and cool cake as directed on package for angel food cake pan (tube pan).
  2. Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
  3. Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
  4. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours.
  5. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.

Nutrition Facts

Calories191kcal
Protein7.36%
Fat13.13%
Carbs79.51%

Properties

Glycemic Index
2.77
Glycemic Load
0.33
Inflammation Score
-1
Nutrition Score
2.9247826363729%

Nutrients percent of daily need

Calories:191.07kcal
9.55%
Fat:2.83g
4.36%
Saturated Fat:1.98g
12.4%
Carbohydrates:38.6g
12.87%
Net Carbohydrates:38.34g
13.94%
Sugar:29.17g
32.42%
Cholesterol:1.62mg
0.54%
Sodium:339.66mg
14.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.57g
7.14%
Phosphorus:158.49mg
15.85%
Calcium:93.83mg
9.38%
Vitamin B2:0.14mg
8.17%
Selenium:5.47µg
7.82%
Folate:16.66µg
4.16%
Manganese:0.05mg
2.72%
Vitamin B12:0.16µg
2.71%
Potassium:81.16mg
2.32%
Magnesium:7.48mg
1.87%
Copper:0.04mg
1.86%
Vitamin B5:0.17mg
1.73%
Vitamin D:0.22µg
1.5%
Zinc:0.16mg
1.1%
Fiber:0.27g
1.07%
Vitamin A:50.92IU
1.02%