Prep: 20 min. + chilling
Place cake cubes in an ungreased 13-in. x 9-in. dish. In a small bowl, combine 1/4 cup cappuccino mix and 1/2 cup milk until dissolved. Pour over cake.
In a large bowl, beat cream cheese until fluffy. In a large bowl, combine the pudding mix, remaining cappuccino mix and milk; whisk until smooth and thickened.
Beat into cream cheese and mix well. Fold in whipped topping; spoon over cake mixture. Refrigerate for 3 hours or overnight. Sprinkle with cocoa just before serving. Yield: 8 servings.