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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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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 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:
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.
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