Ingredients

• 1 package (about 15 oz.) angel food cake mix
• 1-1/2 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1 container (8 oz.) vanilla lowfat yogurt
• 1/3 cup HERSHEY'S Strawberry Syrup
• Chocolate Syrup Whipped Topping (recipe follows)

Directions

1. Move oven rack to lowest position. Mix, bake and cool cake as directed on package.
2. Sprinkle gelatin over water in small microwave-safe bowl; let stand 2 minutes to soften gelatin. Microwave at HIGH (100%) 40 seconds; stir thoroughly. Let stand 2 minutes or until gelatin is completely dissolved; cool slightly. Stir together yogurt, strawberry syrup and gelatin mixture in medium bowl until smooth; refrigerate until mixture mounds slightly when dropped from spoon, about 15 to 20 minutes.
3. Place cake, rounded side down, on cutting board. Using serrated knife, cut 1-inch layer from top of cake; lift off in one piece. Using serrated knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls and cake base 1-1/4-inches thick. Using fork, carefully remove cake in cavity without breaking through sides or bottom of cake. Place hollowed-out cake on serving plate. Spoon strawberry syrup mixture into cavity. Cover with reserved cake top. Cover; refrigerate while preparing Chocolate Syrup Whipped Topping. Spread topping evenly over top and sides of cake.
4. Refrigerate 4 hours or until strawberry syrup center is set. Garnish as desired. Serve cold. Cover; refrigerate leftover cake. 18 servings.

Chocolate Syrup Whipped Topping

Stir together 2 cups frozen light whipped topping, thawed and 1/4 cup HERSHEY'S Syrup in medium bowl.