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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Found this in Prevention magazine and thought it would be a SLIGHTLY healthier treat for my sugar monsters. Haven't made it yet! Ingredients:
3/4 cup unsweetened cocoa powder |
1/4 cup sugar |
1/2 cup boiling water |
1 (16 ounce) package angel food cake mix |
1 1/4 cups water |
1 tablespoon instant coffee powder |
1 1/2 cups nonfat milk |
1 (1 1/3 ounce) package whipped dessert topping mix |
1 (1 1/2 ounce) package sugar-free instant chocolate pudding mix |
Directions:
1. Preheat oven to 350.
2. Line a 15 x10 pan with wax paper.
3. Wisk together cocoa, sugar and boiling water.
4. Cool to lukewarm.
5. Prepare cake mix to pkg. directions, using the water and adding the cocoa mixture.
6. Spread batter evenly in the pan.
7. Bake 20 minutes or till top looks dry.
8. Invert onto large rack.
9. Remove pan and wax paper and let cool.
10. In a medium bowl, dissolve coffee in milk.
11. Add whip topping& pudding mixes.
12. Beat on low speed till moistened, then high speed till soft peaks form.
13. Chill 5 minutes.
14. Cut cake crosswise into thirds, cover each with topping, then stack.
15. (I'll probably skip the stacking and just frost& serve) Chill for 2 hours.
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