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Chocolate Dream Cake

3/4 cup unsweetened coca powder
1/4 cup sugar
1/2 cup boiling water
1 pkg (16 oz) angel food cake mix
1 1/4 cup water
1 tbs instant coffee powder (optional)
1 1/2 cup skim milk
1 pkg (1 1/3 oz) whipped topping mix (can substitute fat free cool whip)
1 pkg (1.4 oz) sugar-free instant chocolate pudding mix

1. Preheat oven to 350 degrees. LIne a 10x15 jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.

2. Prepare cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture. Soread 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 bolw, dissolve coffie 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 2 hours.

Serves 10.

per slice: 261 cal, 1.5 g fat (5% of cal), 427 mg sodium

From Prevention Magazine insert found in Sunday paper.

keywords: dessert, cake, chocolate