Ingredients
3/4 cup baking cocoa1/2 cup boiling water1/4 cup sugar1 package (16 ounces) angel food cake mix1-1/4 cups cold water1 tablespoon instant coffee granules1-1/2 cups cold fat-free milk1 envelope whipped topping mix (Dream Whip)1 package (1.4 ounces) sugar-free instant chocolate pudding mix
Preparation
Line a 15x10x1-in. baking pan with parchment; set aside. In a small bowl, stir the cocoa, boiling water and sugar until cocoa and sugar are dissolved. Cool.
In a large bowl, beat the cake mix, cold water and cocoa mixture on low speed for 30 seconds. Beat on medium for 2 minutes. Gently spoon batter into prepared pan.
Bake at 350° for 18-20 minutes or until cake springs back when lightly touched and entire top appears dry. Immediately invert pan onto a wire rack; gently peel off parchment. Cool.
In a small bowl, dissolve coffee granules in milk; add whipped topping and pudding mixes. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes.
Cut cake widthwise into 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.
