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Mocha Dream Cake
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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
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.
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Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |