1 box angel food cake mix
1 (12 oz.) container Cool Whip, thawed
1 1/2 c. milk
1 (4 1/2 oz.) pkg. chocolate instant pudding

Bake cake as directed on package. Cool and remove from pan. Slice a one inch layer of the top. Gently hollow out a trench 1 1/2 inch wide and 2 inch deep. Tear out cake in small pieces.

Combine milk and pudding. Beat for 2 minutes. Fold cake pieces and 1 3/4 cup Cool Whip into pudding. Fill trench with mixture. Replace top. Frost with remaining Cool Whip. Chill 3 hours before serving. Keep refrigerated.