CAKE:

1 Deluxe angel food cake mix
1 (12 oz.) frozen whipped topping
1 1/2 c. milk
1 (4 1/2 oz.) pkg. instant chocolate pudding mix

GLAZE:

3/4 c. powdered sugar
1/4 c. cocoa
1 1/2-2 tbsp. milk

Bake cake as directed. Cool. Slice 1 inch layer off top. Gently hollow out a trench in cake 1 1/2 inches wide and 2 inches deep. Tear cake from trench from small pieces.

Combine milk and pudding mix. Beat on low for 2 minutes. Fold cake pieces and 1 3/4 cups of topping into pudding. Fill trench with mixture, replace top of cake. Spread remaining topping over sides and top.

Combine glaze ingredients and drizzle over cake. Chill until set before cutting.