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You will need:
3/4 cup unsweetened cocoa
1/4 cup sugar
1/2 cup boiling water
1 pkg dry whipped topping mix
1 pkg angel food cake mix
1 pkg. sugar free instant chocolate fudge pudding mix
1 Tbsp. instant coffee granules
1 1/2 cups lowfat milk
1 jar raspberry preserves
Stir boiling water into cocoa and sugar mix to dissolve cocoa and sugar. Let cool to room temperature.
Put cake mix in large bowl. Add water called for on mix box plus cocoa mix above. Beat and bake according to package instructions. This should be baked in an angel food cake pan, with the hole in the center.
After cake is thoroughly cool remove cake from pan and carefully cut in three layers, using a very sharp, long knife. Brush off crumbs.
ICING: Dissolve coffee granules in milk which has been warmed in the microwave. Chill this until quite cold.
Put cold coffee-milk in bowl -- add both the dry pudding mix and the dry whipped topping mix. Beat on low speed until mixed, then on high speed for 3 to 5 minutes until stiff peaks form.
If not stiff enough to spread, chill for a couple of minutes.
Spread layer of raspberry preserves on first layer of cake, add 1/4 of topping, repeat with second layer, then spread remaining topping on top and sides. Chill for 2 hours or more before serving.
SERVES 12
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