Ingredients
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1 angel food cake mix or 1 store bought cake
1 envelope unflavored gelatin
1/4 c. cold water
1 c. low-fat vanilla yogurt
1/3 c. Hershey's strawberry syrup
1 c. (1/2 pt.) whipping cream
1/4 c. Hershey's chocolate syrup
1/8 tsp. cream of tartar
Preparation
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Prepare cake as directed on package.
In small microwave-safe bowl, sprinkle gelatin over cold water; let stand 2 minutes. Microwave at High power for 40 seconds; stir well.
Let stand 2 minutes or until gelatin is completely dissolved.
Cool slightly. In medium bowl, stir together yogurt, strawberry syrup and gelatin mixture until smooth.
Refrigerate until mixture mounds slightly when dropped from spoon.
Place cake on serving platter with rounded side down.
Cut 1-inch layer with a serrated knife from top of cake.
Lift off in one piece.
Using serrated knife, cut trench in cake 1 inch wide and 1 1/2 inches deep.
Leave 1 inch walls on cake.
With fork, remove cake without breaking through sides or bottom.
Spoon strawberry mixture into trench.
Put top back on cake.
Cover and refrigerate.
Make a chocolate syrup topping by mixing whipped cream, Hershey's syrup and cream of tartar.
Beat until stiff.
Cover cake with topping.
Refrigerate for 4 hours or until center is set.
Keep refrigerated.
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