Nutrition Facts

  • One serving:
  • One piece
  • Calories:
  • 210
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 392 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 2 g
  • Protein:
  • 6 g


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Mocha Dream Cake

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This loverly layered cake looks like you fussed, but it's easy to make. Baking cocoa gives the angel food cake a chocolaty boost without adding a lot of fat...and the rich creamy mocha frosting is yummy! —Shirley Seltzer of Nanaimo, British Columbia

SERVINGS: 12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 30 min. + cooling Bake: 20 min.

Ingredients:

  • 3/4 cup baking cocoa
  • 1/2 cup boiling water
  • 1/4 cup sugar
  • 1 package (16 ounces) angel food cake mix
  • 1-1/4 cups cold water
  • 1 tablespoon instant coffee granules
  • 1-1/2 cups cold fat-free milk
  • 1 envelope whipped topping mix
  • 1 package (1.4 ounces) sugar-free instant chocolate pudding mix

Directions:

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; 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 paper. 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 three equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers. Yield: 12 servings.


  • I'm making this for the holidays

    GooFan
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