Mocha Dream Cake

• 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

1. Line a 15x10x1-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 350u0b0 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.

baking cocoa, boiling water, sugar, angel food cake mix, cold water, coffee granules, cold fat, sugar

Taken from www.tasteofhome.com/recipes/mocha-dream-cake/ (may not work)