Mocha Dream Cake Recipe

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 (Dream Whip)
• 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.

Mocha Dream Cake published in Light & Tasty February/March 2003, p39