3/4 cup unsweetened cocoa powder
1/4 cup sugar (or 6 packets of sweetener)
1/2 cup boiling water
1 pkg (16oz) angel food cake mix
1 1/4 cup water
1 tablespoon instant coffee powder
1 1/2 cup skim milk
2 cups whipped topping
1 pkg (small) sugar-free instant chocolate pudding mix

Preheat oven to 350 degrees.  
Line a 10 X 15 inch jelly-roll pan with waxed paper.

Whisk together cocoa, sugar and boiling water.  
Cool to lukewarm.

Prepare cake mix per package directions, using 1 1/4 cup water
Add 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 waxed paper.  
Cool.

In a medium bowl, dissolve coffee 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

Calories: 261     Fat: 1.5g      Sodium: 427mg