Chocolate Dream Cake
 
¾ cup unsweetened cocoa powder         1 Tbsp instant coffee powder
¼ cup sugar                                             1 ½ cup skim milk
½ cup boiling water                                 1 pkg (1 1/3 oz) whipped topping mix
1 pkg (16 oz) angel food cake mix          1 pkg ( 1.4 oz) sugar-free instant chocolate
1 ¼ cup water                                                                   pudding mix
 
-Preheat oven to 350º F.  Line a 10 X 15 jelly-roll pan with waxed paper.  Whisk together cocoa, sugar, and boiling water.
-Prepare cake mix per package directions, using 1 ¼ cup water and adding cocoa mixtyure.  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 with topping.  Stack.  Chill 2 hours.
Serves 10 (261 calories per serving; 1.5 g fat (5% of calories), 427 mg sodium.
Recipe from a magazine…..I think it is GREAT!! 
Turns into a Black Forest Cake if you add cherry pie filling, or pitted dark sweet cherries – of course this increases calories per serving