1 Box (16 oz) angel food cake
-mix
1 1/4 c Water
2 ts Instant coffee granules
1 1/2 c 2% milk
1 pk (3.9 oz) chocolate instant
-pudding mix
1/2 c Frozend reduced-calorie
-whipped topping, thawed
1 ts Almond extract
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@access.mountain.net
Per serving: 200C
Cals – 206 6%ff, Fat – 1.3 g, Carb – 44.4g, Fib – 0g.
Yields
12 Servings