Light and Easy Chocolate Cheese-filled Angel Cake

Ingredients

• ½ cup yogurt cheese (see recipe below)
• 1 angel food cake
• ⅓ cup sugar
• 3 tbsp Hershey's cocoa
• 2 tbsp hot water
• 1½ tsp vanilla extract
• 1 dry whipped topping mix
• ½ cup skim milk

Yogurt cheese

• 1 (8oz) container plain non-fat yogurt, no gelatin added

Directions

Yogurt cheese

1. Line non-rusting colander or sieve with large coffee filter; place over deep bowl.
2. Spoon yogurt into prepared colander; cover with plastic wrap.
3. Refrigerate until liquid no longer drains from yogurt, about 12 hours.

Cake

1. Cut angel food cake into 3 horizontal layers.
2. In small bowl, stir together sugar, cocoa and hot water until smooth; stir in 1 teaspoon vanilla.
3. Stir in yogurt cheese until well blended.
4. Prepare whipped topping mix as directed on package, using ½ cup milk and remaining ½ teaspoon vanilla; fold into cocoa mixture.
5. Spread cocoa mixture between layers and on top and sides of cake.
6. Cover; refrigerate.