Serves: 10
Calories: 261 Fat: 1.5 g Sodium: 427 mg
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 pkg.
food cake mix
1 1/4 cups water
1 Tbls. instant
1 1/2 cups skim milk
1 pkg. (1 1/3 oz.) whipped topping mix
1 pkg. (1 1/4 oz. sugar-free instant chocolate pudding mix
Preheat oven to 350 degrees F. Line a 15 x 10 inch jelly roll pan with waxed paper.
Whisk together cocoa, sugar and boiling water. Cool until lukewarm.
Prepare cake mix according to package directions, using 1 1/4 cup water and adding in the cocoa mixture. Spread batter evenly in prepared pan. Bake 20 minutes oruntil the top looks dry. Invert onto a large wire rack. Remove pan and waxed paper.
Allow to
completely.
In a medium bowl, dissolve
in milk. Add whipped topping and pudding mixes.Beat on low speed with electric mixer until moistened. Beat on high speed until soft peaks form. Chill 5 minutes.
Cut cake crosswise, into thirds. Cover each layer with topping and stack making sure to frost top layer and sides. Chill 2 hours before serving.
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