Angel Apple-Tapioca Pudding Cake
30 minutes or fewer
With such popular ingredients as apples and butterscotch, this cake is the perfect way for the family to celebrate fall. Yet the dessert is light and delicate, a foil for a more robust entrée. Note that if the pudding sits too long, the cake starts to fall apart because of the moisture of the pudding.
- 2 cups soymilk
- 1 cup butterscotch chips
- 2 Tbs. egg replacer
- 3 Tbs. instant tapioca
- 1 tsp. vanilla extract
- ½ cup applesauce
- 1 10-oz. premade angel food cake
- 1 apple, skin on and diced plus apple slices for garnish, optional
1. Combine the soymilk, butterscotch chips, egg replacer and tapioca in a large saucepan. Let the tapioca soak for about 5 minutes.
2. Heat the mixture over medium heat, and, stirring constantly to prevent scorching, cook the pudding until the mixture bubbles and the butterscotch chips are completely melted. Stir in the vanilla and applesauce, remove from the heat, and set aside to cool and firm for 15 minutes.
3. Meanwhile, pull apart the angel food cake in random-sized chunks, and line the bottom of a decorative 3-quart dish with the chunks, reserving remaining chunks to form top layer. Sprinkle apple pieces over bottom cake layer.
4. Spoon half of the cooled pudding mixture over the apple pieces. Add the remaining chunks of angel food cake, and spoon remaining pudding over top. Refrigerate the dessert until ready to serve. Garnish with apple slices, if desired, and serve.