1 10-inch angel food cake
1/2 c. semisweet chocolate morsels
3 c. whipping cream, divided
1 tbsp. Chambord or other raspberry-flavored liqueur*
1/4 c. sifted powdered sugar
Garnishes: grated chocolate, fresh raspberries

Slice off top one-third of cake; set aside. Using a sharp knife, hollow out center of remaining cake, leaving 1-inch shell; reserve cake pieces for other uses. Place cake shell on serving plate and set aside.

Melt chocolate morsels in a heavy saucepan over low heat, stirring occasionally, until smooth; remove from heat and cool.

Beat 1 cup whipping cream until firm peaks form; fold in liqueur and melted chocolate. Spoon into cake shell; place top one-third of cake over filling, pressing firmly.

Beat remaining 2 cups whipping cream until foamy, add powdered sugar, beating until firm peaks form. Spread over top and sides of cake; chill up to 8 hours. Garnish if desired.

* 1 tablespoon Cointreau or other orange-flavored liqueur may be substituted for Chambord.

Serves 12.