Ingredients

*3/4cup unsweetened cocoa powder

*1/4cup sugar

*1/2cup boiling water

*1pkg (16oz)angel food cake mix

*1 1/4cups water

*1 Tbsp instant coffee powder

*1 1/2 cups skim milk

*1pkg (1 1/3oz)whipped topping mix

*1pkg (1.4oz)sugar-free instant chocolate pudding mix

Preparation

  1. Preheat oven to 350F.Line a 1015-inch jelly-roll pan with waxed paper.Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.

  2. Prepare cake mix per package directions, using 1 1/4 cups water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper.Cool.

  3. In a medium bowl, dissolve coffee in milk.Add topping and pudding mixes. Beat on low speed until moistened.Beat at high until soft peaks form. Chill 5 minutes.

  4. Cut cake crosswise into thirds. Cover each layer with topping. Stack; chill for 2 hours.

SERVES 10 Per slice:261 cal, 1.5 g fat(5% of cal), 427 mg sodium