|Instant coffee powder||4 Teaspoon|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cocoa powder||1⁄3 Cup (5.33 tbs) (Not A Mix)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Skim milk||2 Cup (32 tbs)|
|Rum extract||1 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs), whipped|
1 Dissolve instant coffee in 1 1/2 cups water in a 2-cup measure.
2 Mix sugar, cocoa, gelatin and salt in a medium-size saucepan; stir in milk. Heat slowly, stirring constantly, until gelatin dissolves; stir in the 1 1/2 cups coffee, vanilla and rum extract. Pour into a large bowl.
3 Place bowl in a pan of ice and water to speed setting. Chill, stirring several times, until just as thick as unbeaten egg white. Fold in whipped evaporated skim milk with a wire whip until no streaks of white remain. Spoon into a 6-cup mold. Chill several hours, or until firm.