Elegant Chocolate Angel Torte

Ingredients

• 1/2 cup HERSHEY’S Cocoa
• 1 package (about 15 ounces) “two-step” angel food cake mix
• 2 envelopes (1.3 ounces each) dry whipped topping mix
• 1 cup cold nonfat milk
• 1 teaspoon vanilla extract
• 1 cup strawberry purée
• Fresh strawberries

Instructions

1. Move the oven rack to the lowest position. Sift cocoa over the contents of the cake flour packet; stir to blend. Prepare the cake mix as directed on the package. Bake and cool as directed for a 10-inch tube pan. Carefully run a knife along the side of the pan to loosen the cake; remove it. Using a serrated knife, slice the cake horizontally into four layers.
2. Prepare whipped topping mix as directed on the package, using the cold milk and vanilla. Blend in the strawberry purée.
3. Place the bottom cake layer on a serving plate and spread with one-fourth of the topping. Set the next cake layer on top and spread with one-fourth of the topping. Continue layering the cake and topping. Garnish with strawberries. Refrigerate until ready to serve. Slice with a sharp serrated knife, using a gentle sawing motion. Cover and refrigerate leftovers.