Ingredients:
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 (16 ounce) packages angel food cake mix
1 1/4 cups water
1 tablespoon instant coffee powder
1 1/2 cups nonfat milk
1 (1 1/3 ounce) packages whipped dessert topping mix
1 (1 1/2 ounce) packages sugar-free instant chocolate pudding mix
Directions:
Preheat oven to 350.
Line a 15″x10″ pan with wax paper.
Wisk together cocoa, sugar and boiling water.
Cool to lukewarm.
Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
Spread batter evenly in the pan.
Bake 20 minutes or till top looks dry.
Invert onto large rack.
Remove pan and wax paper and let cool.
In a medium bowl, dissolve coffee in milk.
Add whip topping& pudding mixes.
Beat on low speed till moistened, then high speed till soft peaks form.
Chill 5 minutes.
Cut cake crosswise into thirds, cover each with topping, then stack.
(I’ll probably skip the stacking and just frost& serve) Chill for 2 hours.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.