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

Topping:
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
raspberry preserves

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.