Chocolate Filled Angel Food Cake

• 1 angel food cake
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 1/2 cups milk
• 1 (3 ounce) package instant chocolate pudding mix (4-serving size)

1. Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside.
2. Cut around cake 1 inch from outer edge down to 1 inch from the bottom.
3. Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.
4. Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.
5. In a medium bowl, combine milk and pudding mix.
6. Beat on low for 2 minutes.
7. Fold cake pieces and 1-3/4 cups of whipped topping into pudding.
8. Fill trench with pudding mixture.
9. Replace top of cake.
10. Spread remaining whipped topping over top and sides of cake.
11. (AT this point I dust top of cake with a mixture of cocoa that has been mixed with a little powdered sugar) Refrigerate.

cake, frozen whipped topping, milk, chocolate pudding

Taken from www.food.com/recipe/chocolate-filled-angel-food-cake-17167 (may not work)