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Mocha Dream Cake

 Mocha Dream Cake
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
12 ServingsPrep: 30 min. + cooling Bake: 20 min.


  • 3/4 cup Baking Cocoa
    Gear up for holiday baking ALDI is helping you bake up more holiday sweets with our 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


  • 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.

2 of 2

Mocha Dream Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: One piece equals 210 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 392 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.