1 lg. angel food cake
1 sm. box of chocolate pudding, instant
1 (12 oz.) container of Cool Whip, thawed

Prepare pudding according to the directions on the package. Place it in the refrigerator to thicken. Remove cake from the pan and slice cake twice to make three layers.

Place the bottom layer on serving platter. Divide the pudding in half. (Reserve 1/4 cup). Spread half of the pudding on the bottom of the cake. Place second layer on the top of the bottom layer. Spread the second half of the pudding on the second layer. Mix reserved pudding with the Cool Whip (fold it in). Spread this mixture all over the entire cake. Keep refrigerated until ready to serve. Slice with the serrated edge of the knife.