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Surprise in the Center Angel Cake

1 (18.25-ounce) package angel food cake mix*
1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
1 (8-ounce) container vanilla yogurt
1/3 cup chocolate fudge topping

Chocolate Whipped Topping:

1 (8-ounce) frozen nondairy whipped topping, thawed

1/4 cup chocolate fudge topping

1. Move oven rack to lowest position. Mix, bake and cool cake as directed on package for a tube pan.
2. In a small microwave-safe bowl, sprinkle gelatin over water and let stand 2 minutes to soften gelatin. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Let stand 2 minutes or until gelatin is completely dissolved; cool slightly.
3. In a medium bowl, stir together yogurt, chocolate fudge topping and gelatin mixture until smooth; refrigerate until mixture mounds slightly when dropped from spoon, about 15 to 20 minutes.
4. Place cake, rounded side down, on cutting board. Using serrated knife, cut 1-inch layer from top of cake; carefully lift off in one piece.
5. Using serrated knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls and cake base 1 1/4-inches thick. Using fork, carefully remove cake in cavity without breaking through sides or bottom of cake.
6. Place hollowed-out cake on serving plate. Spoon chocolate mixture into cavity. Cover with reserved cake top. Cover; refrigerate.
7. Meanwhile, prepare Chocolate Whipped Topping: Stir together whipped topping, thawed and chocolate fudge topping in medium bowl. Spread evenly over top and sides of cake. Refrigerate 4 hours or until chocolate center is set.
8. Garnish as desired. Serve cold. Cover; refrigerate leftover cake.

Makes 18 servings.

*Or purchase a ready-made tube pan-shaped angel food cake.

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