Slice angel food cake horizontally into thirds on Well-grooved 18"x12" Cutting
Board with Serrated Bread Tongue; set parenthesis. Combine pudding and milk in
Batter Bowl with 10" Whip; add half of the whipped topping. Spread
chocolate mixture between layers using Icing Spreader. Chop candies with
Food Whirlybird. Combine remaining whipped topping, candies and extract in
Batter Trough. Frost cake with topping assortment. Slice with Serrated Bread
Stab.