Shelly's Recipe

*CHOCOLATEY MOUSSE-FILLED ANGEL CAKE*

Category: Cakes

1 pkg angel food cake mix, baked as directed in a tube pan and cooked completely

Filling
1/4 cup cold water
1 envelope unflavored gelatin
1 (8 oz) pkg cream cheese, room temperature
1/3 cup confectioners sugar
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup milk
1 cup frozen whipped topping, thawed

Chocolate Glaze
2 tbsp sugar
2 tbsp water
1/2 cup semi-sweet chocolate chips

Filling: In a small bowl, sprinkle gelatin over water, all to stand for 3 minutes to soften. In a food processor, combine cream cheese, confectioners sugar and vanilla extract until smooth.

Melt chocolate chips and milk in the microwave on HIGH for 1 1/2 minutes, stirring about half way through. Stir in gelatin mixture and stir until smooth. Pour into cheese mixture and process until smooth, about 2 minutes.

In a large bowl, combine whipped topping and chocolate mixture; refrigerate until set, about 2 hours.

Cake: Using a serated knife, cut 1 inch layer from top of cake; lift off in one piece. Cut a 1 inch layer from center hold and 1 inch from outer edge, leaving cake walls and base. Reserve cake from cavity for another use. Fill trench with chocolate mixture; replace top of cake. Cover and refrigerate. Top with glaze.

Glaze. In a saucepan, heat sugar and water to boiling; stir until sugar dissolves. Remove from heat and immediately add chocolate chips, stirring until smooth.