1 hour
Eat all you want!! This decadent dessert won't make you fat!! Per slice: Calories,261. Fat,1.5g.(5%of cal.)
Sodium,427mg.
Preheat oven to 350*F. Line a 10x15 inch jelly roll pan
with wax paper.
Whisk together cocoa, sugar, and boiling water.
Set aside. Cool to lukewarm.
3/4 cup unsweetened cocoa powder,
1/4 cup sugar,
1/2 cup boiling water,
1 pkg.(16 oz.) angel food cake,
1 1/4 cup water,
1 tbsp. instant coffee powder,
1 1/2 cup skim milk,
1 pkg. (1 1/3 oz) whipped topping mix,
1 pkg. (1.4oz) sugar- free instant chocolate pudding mix.
Serves 10
Prepare cake mix per package directions, using 1 1/4 cup of water, and adding cocoa mixture.
Spread batter evenly in a pan. Bake 20 minutes until top looks dry. Invert onto a large wire rack. Remove the pan, and waxed paper. Cool.
In a medium bowl dissolve coffee in milk.
Add topping, and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form.
Chill 5 minutes.
Cut cake crosswise into thirds. Cover each with topping. Stack, chill for 2 hours.