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Mocha Dream Cake

Total Time

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


12 servings

Updated: Oct. 24, 2022
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


  • 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 15x10x1-in. baking pan with parchment; 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. 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 3 equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice. Refrigerate leftovers.

Nutrition Facts

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

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