Ingredients

1/2 cup yogurt cheese
1 10″ white angel food cake
1/3 cup sugar
3 tbsp Hershey’s Cocoa
2 tbsp hot water
1-1/2 tsp vanilla, divided
1 1.3oz envelope dry whipped topping mix
1/2 cup cold non-fat milk

Method

1. Prepare yogurt cheese: Use 1 (8oz) container plain nonfat yogurt, no gelatin added.
2. Line non-rusting colander or sieve with large coffee filter; place over deep bowl. Spoon yogurt into prepared colander; cover with plastic wrap. Refrigerate until liquid no longer drains from yogurt, about 12 hours.
3. Remove yogurt from colander; discard liquid. Refrigerate.
4. Cut angel food cake into 3 horizontal layers.
5. In a small bowl stir together sugar, cocoa, and hot water until smooth; stir in 1 tsp vanilla.
6. Stir in yogurt cheese until well blended.
7. Prepared whipped topping mix as directed on package, using 1/2 cup milk and remaining 1/2 tsp vanilla; fold into cocoa mixture.
8. Spread cocoa mixture between layers and on top and sides of cake. Cover; refrigerate.

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