1 chocolate cake mix
1 pt. whipping cream or 1 (8 oz.) container whipped topping
1/3 c. sugar
1/4 c. cocoa

Mix, bake and cook cake according to package instructions using 2 (9") layer pans. Cool completely. Pour whipping cream into chilled mixing bowl. Beat cream, gradually adding sugar and cocoa. Beat until stiff peaks form. Frost and fill cake with whipped cream/cocoa mixture and refrigerate. Let stand in refrigerator for 24 hours before serving. Yield: 16 to 20 servings.