Recipe - Mocha Angel Food Cake

1 Box (16 oz) angel food cake
mix
1 One fourth cup Water
2 teaspoon Instant coffee granules
1 One half cup 2% milk
1 pack (3.9 oz) chocolate instant
pudding mix
One half cup Frozend reducedcalorie
whipped topping, thawed
1 teaspoon Almond extract

Preheat oven to 350. Combine cake mix, water, and coffee granules in large
bowl; beat at low speed of a mixer until moist. Beat at medium speed 1
minute (do not overbeat). Spoon batter into an ungreased 10inch tube pan,
spreading evenly. Break air pockets by cutting through batter with a knife.

Bake at 350 for 40 minutes or until cake is golden and firm when touched.
Invert pan onto a heatproof glass bottle, and let cook upside down in pan
40 minutes. Loosen cake from sides of pan using a narrow metal spatula, and
invert cake onto plate.

Combine milk and pudding mix, and beat at low speed of a mixer 2 minutes or
until thick. Fold in whipped topping and almond extract. Cover and chill at
least 30 minutes.

Cut cake into 12 slices; top each slice with pudding mixture.

MC Formatting by taillon@access.mountain.net

Per serving: 200C

Cals 206 6%ff, Fat 1.3 g, Carb 44.4g, Fib 0g.

Recipe by: Weight Watchers Jan/Feb '97

Posted to EATL Digest 23 Feb 97 by The Taillons
taillon@ACCESS.MOUNTAIN.NET on Feb 22, 1997.