Ingrients & Directions
1 Angel food cake
1/3 c Sugar
3 tb HERSHEY’S Cocoa
2 tb Hot water
1 1/2 ts Vanilla extract
1 Dry whipped topping mix
1/2 c Skim milk
1. Prepare yogurt cheese. 2. Cut angel food cake into 3 horizontal
layers. In small bowl, stir together sugar, cocoa and hot water until
smooth; stir in 1 teaspoon vanilla. Stir in yogurt cheese until well
blended. Prepare whipped topping mix as directed on package, using
1/2 cup milk and remaining 1/2 teaspoon vanilla; fold into cocoa
mixture. 3. Spread cocoa mixture between layers and on top and sides
of cake. Cover; refrigerate.
Yields
18 servings