1 (14 1/2 oz.) box angel food cake mix
1/3 c. Hershey's cocoa
Mocha Chiffon Filling

Prepare egg white mixture as directed on package. Pour contents of cake flour mixture into small bowl. Stir cocoa into cake flour mixture until well blended. Blend cocoa-cake flour mixture gradually into beaten egg whites. Mix at low speed and scrape bowl often until dry mix disappears, about 1 minute. Pour batter into two ungreased 9 x 5 x 3 inch loaf pans or a 10 inch tube pan. Cut through batter with knife or spatula to remove large air bubbles. Bake at 375 degrees for 30 to 40 minutes or until top crust is golden brown, firm, and looks dry. Do not underbake. Cool in pan, inverted on cooling rack or hanging upside down on funnel or bottle. When completely cool, slice loaf or ring into 3 thin layers horizontally. Spread each layer generously with 3/4 cup Mocha Chiffon Filling, reserving 1/4 cup for garnish or frosting top.