Chocolate Filled Angel Food Cake - cooking recipe

Ingredients

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)

Preparation

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