Mocha Dream Cake Recipe

4.5 1 4
Mocha Dream Cake Recipe
Mocha Dream Cake Recipe photo by Taste of Home
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Mocha Dream Cake Recipe

Read Reviews
4.5 1 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 20 min.
MAKES:
12 servings
TOTAL 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 (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.
Originally published as Mocha Dream Cake in Light & Tasty February/March 2003, p39

Nutritional Facts

1 piece: 210 calories, 2g fat (1g saturated fat), 1mg cholesterol, 392mg sodium, 46g carbohydrate (0 sugars, 2g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Mocha Dream Cake in Light & Tasty February/March 2003, p39

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MY REVIEW
GooFan User ID: 2452423 61767
Reviewed Dec. 9, 2007

"I'm making this for the holidays"

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