Recipes and Cooking Mocha Angel Loaf 4.0 (1) Add your rating & review This low-fat chocolate three-layer cake recipe is baked in a single layer baking pan then cut in rectangles and stacked. It is layered with creamy coffee-flavor filling and topped with pretty chocolate curls. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Bake Time: 23 mins Chill Time: 2 hrs Total Time: 3 hrs 8 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup egg whites (10 to 12 large) 1 ½ cup sifted powdered sugar ¾ cup sifted cake flour or sifted all-purpose flour ¼ cup unsweetened cocoa powder 1 ½ teaspoon cream of tartar 1 cup granulated sugar 1 tablespoon instant coffee granules ⅓ cup cold fat-free milk 1 1.3 ounce envelope whipped dessert topping mix ½ cup vanilla low-fat yogurt Chocolate curls or 1/2 teaspoon unsweetened cocoa powder (optional) Directions Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Line a 15x10x1-inch baking pan with parchment or waxed paper; set aside. Sift powdered sugar, flour, and 1/4 cup cocoa powder together 3 times. Beat egg whites and cream of tartar with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until soft peaks form (tips stand straight). Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time. Spread batter in prepared pan. Bake in a 375 degree F oven for 23 to 25 minutes or until top springs back when lightly touched. Loosen edges. Immediately invert cake onto a large wire rack; remove pan. Carefully peel off waxed paper. Cool thoroughly. For filling, in bowl dissolve coffee granules in milk; add topping mix. Beat with an electric mixer on low speed until combined. Then beat on high speed until mixture form stiff peaks (4 to 5 minutes). Fold in yogurt. To assemble, trim edges from cake. Cut cake crosswise into thirds. Place one cake layer on serving platter; spread with about one-third of the filling. Repeat two more times. Cover and refrigerate at least 2 hours or until serving time. Garnish top with chocolate curls or sift cocoa powder over cake, if desired. Makes 10 servings. Rate it Print Nutrition Facts (per serving) 211 Calories 1g Fat 46g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 211 % Daily Value * Total Fat 1g 1% Cholesterol 1mg 0% Sodium 73mg 3% Total Carbohydrate 46g 17% Protein 6g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.