1 angel food cake
chocolate syrup
1 pkg. chocolate pudding
1 container cool whip

Cut angel food cake in 1/2. Scoop out bottom half, (on inside leaving a shell). Prepare instant pudding as normal; take 1/2 of pudding and 1/2 of cool whip; blend together. Pour or scoop into bottom 1/2 of angel food cake until full. Drissel chocolate syrup all around cake, then place top half back on cake. Frost with remaining cool whip, (entire cake). Drizzle chocolate syrup all over cake for design. Chill at least 1 hour.