| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 1 |
|
Box (16 oz) angel food cake mix |
| 1 1/4 |
c |
Water |
| 2 |
ts |
Instant coffee granules |
| 1 1/2 |
c |
2% milk |
| 1 |
pk |
(3.9 oz) chocolate instant pudding mix |
| 1/2 |
c |
Frozend reduced-calorie whipped topping, thawed |
| 1 |
ts |
Almond extract |
INSTRUCTIONS
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 10-inch 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 heat-proof 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 EAT-L Digest 23 Feb 97 by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Feb 22, 1997.
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