Mocha angel food cake

12 Servings

Ingredients

Quantity Ingredient
1 Box (16 oz) angel food cake mix
1¼ cup Water
2 teaspoons Instant coffee granules
1½ cup 2% milk
1 pack (3.9 oz) chocolate instant pudding mix
½ cup Frozend reduced-calorie whipped topping, thawed
1 teaspoon Almond extract

Directions

Preheat oven to 350. Combine cake mix, water, and coffee granules in large bowl; beat at low speed of a mixer until moist. Beat at medium speed 1 minute (do not overbeat). Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife.

Bake at 350 for 40 minutes or until cake is golden and firm when touched.

Invert pan onto a heat-proof glass bottle, and let cook upside down in pan 40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and invert cake onto plate.

Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or until thick. Fold in whipped topping and almond extract. Cover and chill at least 30 minutes.

Cut cake into 12 slices; top each slice with pudding mixture.

MC Formatting by taillon@...

Per serving: 200C

Cals - 206 6%ff, Fat - 1.3 g, Carb - 44.4g, Fib - 0g.

Recipe by: Weight Watchers - Jan/Feb '97 Posted to EAT-L Digest 23 Feb 97 by The Taillons <taillon@...> on Feb 22, 1997.

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