Chocolate Cream-filled Angel Food Cake

1 angel food cake

1 pkg. (small size) chocolate instant pudding mix -- (4 serving size)

2 cups cold milk -- divided

2 envelopes dry whipped topping mix (Dream Whip)

1/2 tsp. vanilla

Place cake on a serving platter, slice a 1 inch layer from top of cake and set aside. Cut around cake 1 inch from outer edge down to 1 inch from the bottom. Then cut around cake 1 inch from inner edge down to 1 inch layer on bottom.

Create a tunnel in middle of cake by removing the tunneled out cake pieces and set aside.

In a medium size bowl, combine pudding mix, 1 envelope whipped topping mix, and 1 1/2 cups milk. Whip mixture until it becomes thick, but not stiff (about 2 to 3 minutes).

Fold reserved cake pieces into whipped mixture and distribute evenly into cake shell. Replace top of cake.

In a medium bowl, mix remaining envelope of whipped topping mix, 1/2 cup milk and vanilla.

Beat on low until mixture is combined. Then beat on high for approximately 4 minutes or until thick and peaks form.

Frost cake with whipped topping. Keep in refrigerator until ready to serve.