Chocolate Dream Cake
Source of Recipe
Prevention Magazine
Recipe Introduction
To cut back a bit on the calories, I replaced the sugar with Splenda, and changed the serving size from 10 to 12.
List of Ingredients
3/4 cup unsweetened cocoa powder
1/4 cup Splenda
1/2 cup boiling water
1 package angel food cake mix (16 oz.)
1 1/4 cups water
1 tablespoon instant coffee powder
1 1/2 cups skim milk
1 package whipped topping mix (1 1/3 oz.)
1 package sugar-free fat-free instant chocolate pudding mix (1.4 oz.)Recipe
Preheat oven to 350º. Line a 10x15-inch jelly roll pan with waxed paper. Whisk together the cocoa powder. sugar, and boiling water. Cool to lukewarm.
Prepare cake mix per package directions, using 1 1/4 cup 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.
12 servings
Per Serving: 183 Calories; 2g Fat (10.1% calories from fat); 5g Protein; 38g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 419mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 2 Other Carbohydrates.
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