Angel Apple-Tapioca Pudding Cake

Directions

1. 1
   Combine the soymilk, butterscotch chips, egg replacer and tapioca in a large saucepan.
2. 2
   Let the tapioca soak for about 5 minutes.
3. 3
   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.
4. 4
   Stir in the vanilla and applesauce, remove from the heat, and set aside to cool and firm for 15 minutes.
5. 5
   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.
6. 6
   Sprinkle apple pieces over bottom cake layer.
7. 7
   Spoon half of the cooled pudding mixture over the apple pieces.
8. 8
   Add the remaining chunks of angel food cake, and spoon remaining pudding over top.
9. 9
   Refrigerate the dessert until ready to serve.
10. 10
    Garnish with apple slices, if desired, and serve.