Mocha Frosting on Angel Food Cake
Mocha Frosting on Angel Food Cake
1 envelope (1/2 package) Whipped Topping Mix ½ cup cold low-fat (1%) Milk ½ teaspoon Vanilla Extract One (4 ounce) Fat-Free Chocolate Pudding cup 4 teaspoons Instant Coffee Granules, dissolved in 1 tablespoon boiling Water One (11 ounce) Round Angel Food Cake ¼ ounce Unsweetened Chocolate, finely shaved
Directions
With an electric mixer on medium speed, beat together the whipped topping mix, milk and vanilla extract in a medium bowl, according to package directions.
Stir together the pudding and dissolved coffee in another medium bowl until smooth. With a rubber spatula, fold in about 1 cup of the whipped topping mixture until blended. Gently fold this mixture into the remaining whipped topping, working quickly, until the mixture is well-blended and evenly colored.
Slice the cake horizontally into thirds. Top each layer with a generous amount of the frosting, then frost the top and sides, using the edge of a knife to make decorative swirls. Chill uncovered, in the refrigerator a least 1 hour, and up to 6 hours. Sprinkle with the chocolate shavings just before serving.
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