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3/4 c baking cocoa
1/2 c boiling water
1/4 c sugar
1 16oz package one-step angel food cake mix
1 1/4 c cold water
1 tbls instant coffee granules
1 1/2 c cold fat-free milk
1 envelope whipped topping mix
1 1.4 oz package sugar free instant chocolate pudding mix

Line a 15x10x1 inch baking pan with parchment paper; set aside. In a bowl, combine the cocoa, boiling water and sugar; stir until cocoa and sugar are dissolved. Cool. In a mixing bowl, beat cake mix, cold water and cocoa mixture on low speed until moistened. Beat on medium for 1 min. Gently spoon batter into prepared pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees for 18-20 minutes or until cake springs back when lightly touched. Immediately invert pan onto a wire rack. Remove cake from pan and gently peel off parchment paper. Cool. In a small mixing bowl, dissolve coffe granules in milk; add whipped topping and pudding mixed. Beat on low speed until moistened; beat on high until smooth and soft peaks form. Refrigerate for 5 minutes. Cut cake width-wise into three equal rectangles. Place one piece on a serving plate; spread with a third of the pudding mixture. Repeat layers twice.