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From Virginia Wiedemann:  "...And now for dessert!!! Here's one of the yummiest treats ever."

Chocolate Raspberry Dream Cake

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 and sugar, add boiling water and stir to dissolve.  Let cool to room temperature.

Put angel food cake mix in large bowl.  Add water called for on mix box plus cocoa mixture above.  Beat and bake according to package instructions.  After cake is thoroughly cool (or next day) remove cake from pan and cut in three layers.  Brush off crumbs.

Dissolve coffee in milk (I heated milk in microwave to warm it, so the coffee would dissolve).  Chill this until quite cold.  Put cold coffee-milk in a bowl and add both whipped topping and pudding mixes.  Beat on low speed until combined, then on high speed for 3 to 5 minutes until stiff peaks form.  If not stiff enough to spread, chill it for a few minutes.

Spread a layer of raspberry preserves on first layer of cake, add 1/3 of topping, add second layer and repeat preserves and 1/3 topping, add third layer and spread remaining topping on top and sides.  Chill for 2 hours or more before serving.  

 

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