Light and Easy Chocolate Cheese-filled Angel Cake

Ingredients

 * ½ cup yogurt cheese (see recipe below)
 * 1 angel food cake
 * ⅓ cup sugar
 * 3 tbsp Hershey's cocoa
 * 2 tbsp hot water
 * 1½ tsp vanilla extract
 * 1 dry whipped topping mix
 * ½ cup skim milk

Yogurt cheese

 * 1 (8oz) container plain non-fat yogurt, no gelatin added

Yogurt cheese

 * 1) Line non-rusting colander or sieve with large coffee filter; place over deep bowl.
 * 2) Spoon yogurt into prepared colander; cover with plastic wrap.
 * 3) Refrigerate until liquid no longer drains from yogurt, about 12 hours.

Cake

 * 1) Cut angel food cake into 3 horizontal layers.
 * 2) In small bowl, stir together sugar, cocoa and hot water until smooth; stir in 1 teaspoon vanilla.
 * 3) Stir in yogurt cheese until well blended.
 * 4) Prepare whipped topping mix as directed on package, using ½ cup milk and remaining ½ teaspoon vanilla; fold into cocoa mixture.
 * 5) Spread cocoa mixture between layers and on top and sides of cake.
 * 6) Cover; refrigerate.