The center of this angel food cake holds a surprise chocolate filling and is frosted with a chocolate whipped topping.

Surprise in the Center Angel Cake

1 (10-inch) prepared angel food cake 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

Move oven rack to lowest position. Mix, bake and cool cake as directed on package for a tube pan.
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.
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.
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.
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.
Place hollowed-out cake on serving plate. Spoon chocolate mixture into cavity. Cover with reserved cake top. Cover; refrigerate.
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.
Garnish as desired. Serve cold. Cover; refrigerate leftover cake.

Makes 12 servings.