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 orange juice
1 tablespoon vanilla or 1 tablespoon orange extract
1 cup nonfat milk
1 (1 1/4 ounce) packages sugar-free instant chocolate pudding mix
1 (8 ounce) Cool Whip Topping, thawed
Directions:
Preheat oven to 350.
Line a 10″x15″ jellyroll pan with wax paper.
Wisk together cocoa, sugar and boiling water; Cool to lukewarm.
Prepare cake mix following package directions, using the orange juice and adding the cocoa mixture.
Spread batter evenly in the pan and bake 20 minutes or until top looks dry.
Invert onto large rack; remove pan and wax paper and let cool.
In a medium bowl, combine milk, pudding, and vanilla or orange extract. Fold in whip topping; chill 5 minutes.
Cut cake crosswise into thirds (5’x10′), cover one piece with 1/3 pudding mixture, place second layer on top of first. Cover with 1/3 pudding mixture. Place third layer and top with remaining pudding mixture.
Chill for 2 hours.
Servings: 9
Time preparation: 20 min.
Time total: 160 min.