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Preheat over to 350°F. Line a 10x15 inch jelly-roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.
Prepare cake mix per package directions, using 1 ½ cups water and adding cocoa mixture. Spread batter evenly in the pan. Bake 20 minutes or until top looks dry. Invert onto a large wire rack. Remove the pan and waxed paper. Cool.
Dissolve the coffee in milk, in a medium bowl. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 813 (83%)|
|Amt Per Serving||% DV|
|Total Fat 90.4g||121 %|
|Saturated Fat 56.4g||282 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 6.1mg||2 %|
|Sodium 14212.2mg||490 %|
|Potassium 1966.7mg||52 %|
|Total Carbohydrate 69g||20 %|
|Dietary Fiber 27.9g||112 %|
|Sugars, other 41.1g|
|Protein 32.2g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 983
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