Ingredients: 3/4 Cup Unsweetened Cocoa Powder 1/4 Cup Sugar 1/2 Cup Boiling Water 1 Pkg. Angel Food Cake Mix 1 1/4 Cups Water 1 T. Instant Coffee 1 1/2 Cups Non-Fat Milk 1/2 of 8 oz. Container of Whipped Topping 1 Sm. Pkg. Sugar-Free Instant Chocolate Pudding Mix
Directions: Preheat oven to 350 degrees. Line the bottom of a 10X15 inch jelly-roll pan or a 9X13 inch brownie pan with waxed paper. Whisk together cocoa, sugar and boiling water. Whisk until nice and creamy. Cool to lukewarm. Prepare cake mix per package directions, using 1 1/4 C. water and then adding cocoa mixture. Mix thoroughly. Spread batter evenly in the pan. Bake 30 minutes or until top looks dry. You can always stick a toothpick in the middle, if it comes out clean the cake is done. Let cool a bit, go around the sides with a butter knife to loosen. Invert onto a large wire rack or cookie sheet or platter you'll be serving cake on. Remove the pan and waxed paper. Cool in the refrigerator. In a medium bowl first dissolve coffee in milk. In that same bowl then add pudding mix and whipped topping. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill in freezer for 5 minutes or 10 minutes in the refrigerator. Take out cake and frosting once both chilled and frost away! You can sprinkle over white chocolate shavings to decorate. ***Store cake in refrigerator at all times!*** The longer the cake gets to chill, the better!!!!!! Enjoy...the Meals in a Rush way!