Heavenly Cream Cake

4 tablespoons margarine
1/4 cup milk (not skim)
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1 1/2 cups confectioners’ sugar
1 (10 ounce) prepared angel food cake
3 (3 1/2 ounce) snack-size vanilla pudding containers

In a saucepan, heat margarine, milk, cocoa powder and vanilla extract and stir briskly with a wire whisk until the mixture comes to a boil. Remove from the heat and stir in the confectioners' sugar. Stir with a wire whisk for about one minute, until the sauce is fairly smooth. Place the cake on a cake plate that has a cover. With a long, sharp serrated knife, slice the cake into 3 equal horizontal layers. Gently remove the 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 and spread on the remaining pudding. Top with the remaining layer. Pour the chocolate sauce in a thin stream directly on top of the 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.