1 1.4 oz pkg sugar-free instant chocolate pudding mix
1 1 1/3 oz pkg whipped topping mix
1 1/2 Cup(s) skim milk
1 Tablespoon(s) instant coffee powder
1 1/4 Cup(s) water
1 16 oz pkg. angel food cake mix
1/2 Cup(s) boiling water
1/4 Cup(s) sugar
3/4 Cup(s) unsweetened cocoa powder
1. Preheat oven to 350F. Line a 10×15-in. jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.
2. Prepare cake mix per package instructions, using 1.25 c. water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 min. 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 min.
4. Cut cake crosswise into thirds. Cover each with topping. Stack. Chill 2 hr. SERVES 10