Chocolate Dream Cake

¾ c. unsweetened cocoa powder
¼ c. sugar
½ c. boiling water
1 pkg. (16 oz.) angel food cake mix
1¼ c. water
1 T. instant coffee powder
1½ skim milk
1 pkg. (1⅓ oz.) whipped topping mix
1 pkg. (1.4 oz.) sugar-free instant chocolate pudding mix

1. Preheat oven to 350º. Line a 10X15 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 1¼ c. water and adding the 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 speed 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
427 mg sodium