CHOCOLATE ANGEL CAKE AND FROSTING

CHOCOLATE ANGEL CAKE AND FROSTING
CHOCOLATE ANGEL CAKE AND FROSTING

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • ¾ c unsweetened cocoa powder

  • ¼ c sugar

  • ½ c boiling water

  • 1pkg (16 oz) angel food cake mix

  • 1 ¼ c water

  • 1 TB instant coffee powder

  • 1 ½ c skim milk

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

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

Directions

Preheat oven to 350. Line a 10x15 inch jelly roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm. Prepare cake mix per package directions, using 1 ¼ c 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. 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 layer with topping. Stack; chill 2 hours

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