Oct

31

CHOCOLATE DREAM CAKE

October 31, 2007 |

¾ CUP UNSWEETENED

COCOA POWDER

¼ CUP SUGAR

½ CUP BOILING WATER

1 PKG  (16 OZ) ANGEL FOOD CAKE MIX

1 TBL BAKING POWDER

1 ¼ CUP WATER

1 TBL INSTANT COFFEE POWDER, (optional)

1 ½ CUP SKIM MILK

1 PKG (1 1/3 oz) WHIPPED TOPPING MIX

1 PKG  INSTANT CHOCOLATE PUDDING MIX

 

 

PREHEAT OVEN TO 350 F.

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 INSTRUCTIONS, USING 1 ¼ CUP WATER AND ADDING

COCOA MIXTURE.  SPREAD BATTER EVENLY IN THE PAN.  BAKE 20 MINUTES OR UNTIL TOP LOOKS DRY.  INVERT ONTO A LARGE COOLING RACK.  REMOVE THE PAN AND WAXED PAPER.  COOL.

 

IN A MEDIUM BOWL, DISSOVLE 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 LAYER WITH TOPPING.  STACK; CHILL FOR 2 HOURS BEFORE SERVING.

 

LOOKS LOVELY WITH STRAWBERRIES OR RASPBERRIES ON SERVING PLATTER.

 

 

SERVES 10 

 

 

NOTES: The body of instructions to this recipe did not include adding the baking powder, which was listed in the ingredient list.  I did not notice I missed adding the baking powder until the cake was in the oven.  It seemed to turn out fine.  But I will try this recipe again and will try w/the B.P. added.  The next time I try it I will leave out the coffee powder as well.  It did taste good, but seemed to get stronger the next day. 


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