Recipes

preheat oven to 350 degrees. line a 10x15 in jelly roll pan w/ waxed paper. whisk together cocoa, sugar, and boiling water. cool to lukewarm. prepare cake mixture per package directions, using 1 1/4 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. dissolve the coffee in milk, in a med bowl. add topping and pudding pixes. beat on low speed until moistened. beat at high speed until peaks form. chill 5 min. cut cake crosswise into thirds. cover each layer w/ topping. stack; chill for 2 hours.3/4 c unsweetened cocoa powder 1/4 c sugar 1/2 c boiling water 1 pkg (16oz) angel food cake mix 1 tbs instant coffee powder 1 1/2 c skim milk 1 pkg (1 1/3 oz) whipped topping mix 1 pkg (1.4oz) sugar free instant chocolate pudding mix