From Prevention magazine
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 16oz pkg Angel food cake mix
1 1/4 cup water
1 Tbsp instant coffee powder
1 1/2 cup skim milk
1 pkg whipped topping mix
1 pgs instant chocolate pudding mix
Preheat oven to 350. Line a 10x15 jelly roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.
Prepare cake mix per package directions, using 1 1/4 cups water and adding in cocoa mixture. Spread batter evenly in pan. Bake 20 minutes or until top looks dry. invert onto a large wire rack. remove the pan and waxed paper. Cool.
Dissolve the coffee in the milk (or omit it if you are me). Add whipped cream and pudding mix. Beat on low until moist. Beat on high until soft peaks form. Chill 5 minutes.
Cut cake into thirds. Cover each layer with topping and stack. Chill for 2 hours.
