|Chocolate Raspberry Dream Cake
A recipe from the Sneaky Kitchen
3/4c. unsweetened cocoa
1/4 c. sugar
1/2 c. boiling water
1 box angel food cake mix
1 pkg. (dry) whipped topping mix
1 small instant chocolate fudge sugar-free pudding mix
1 Tbs. instant coffee granules
1 1/2 C. milk
Mix cocoa & sugar, add boiling water; stir to
dissolve. Cool to room temperature.
Put angel food cake mix in large bowl. Add water called for on
box plus cocoa mixture. Beat & bake according to package
instructions. After cake is thoroughly cool (or next day) remove
from pan & cut in 3 layers. Brush off crumbs.
Dissolve coffee in milk (microwave works well). Chill until quite cold. Put
cold coffee-milk in bowl; add whipped topping & pudding
mixes. Beat on low speed until combined, then high speed for 3
to 5 min. until stiff peaks form. If not stiff enough to
spread, chill for a few minutes.
Spread a layer of raspberry preserves on first layer
of cake, add 1/3 of topping, add second layer & repeat preserves & 1/3 topping, add third layer
& spread remaining topping on top & sides. Chill for 2 hours or more before serving.