Chocolate Filled Angel Food Cake

• angel food cake1
• frozen whipped topping, thawed1 container

  12 ounce

• milk↗1 1⁄2 cups
• instant chocolate pudding mix1 package

  3 ounce (4-serving size)

Step-by-step instructions

1. 1

   Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.

2. 2

   Cut around cake 1 inch from outer edge down to 1 inch from the bottom.

3. 3

   Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.

4. 4

   Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.

5. 5

   In a medium bowl, combine milk and pudding mix.

6. 6

   Beat on low for 2 minutes.

7. 7

   Fold cake pieces and 1-3/4 cups of whipped topping into pudding.

8. 8

   Fill trench with pudding mixture.

9. 9

   Replace top of cake.

10. 10

    Spread remaining whipped topping over top and sides of cake.

11. 11

    (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.