QUICK Low-fat Chocolate Angel Cake

   Eat up, this decadent dessert won't make you fat!

   3/4  cup unsweetened cocoa powder
   1/4  cup sugar
   1/2  cup boiling water
      1  pkg (16 oz) Angel Food Cake Mix
1 1/4  cup water
      1 T instant coffee powder
1 1/2  cup Skim milk
      1  pkg (1 1/3 oz) whipped topping mix
      1  pkg (1.4 oz) sugar-free instant chocolate pudding mix
 

   Preheat oven to 350 degrees.  Line a 10x15 inch 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 cocoa mixture.  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 soft peaks form.  Chill 5 minutes.  Cut cake crosswise into thirds.  Cover each layer with topping. 

   Stack: chill for approximately 2 hours.