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"Eat all you want, this decadent dessert won't make you fat!" (Or at least that's what they claim.)

• 3/4 cup unsweetened cocoa powder
  
• 1/4 cup sugar
  
• 1/2 cup boiling water
  
• 1 package (16 ounces) angel food cake mix
  
• 1 1/4 cups water
  
• 1 tablespoon instant coffee powder
  
• 1 1/2 cups skim milk
  
• 1 package (1 1/3 ounces) whipped topping mix
  
• 1 package (1.4 ounces) sugar-free instant chocolate pudding mix

Preheat oven to 350 degrees. Line a 10-by-15-inch jellyroll pan with wax 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 wax paper. Cool.

In a medium bowl, dissolve coffee powder in milk. Add topping and pudding mixes. Beat on low speed until moistened. Beat at high speed until soft peaks form. Chill 5 minutes.

Cut cake crosswise into thirds. Cover each with topping. Stack; chill 2 hours. Serves 10. Per slice: 261 calories, 1.5 grams fat, 427 mg. sodium.

Promo for Prevention magazine

Sunday, August 18, 2002