1 package (about 15 oz) "two step" angel food cake mix 3 to 4 drops red food color Chocolate Mousse Filling Whipped Cream Frosting Chocolate Hearts (optional)

Move oven rack to lowest position.  Prepare cake mix as directed on package, adding food color to stiffly beaten egg white mixture.  Bake and cool as directed for 10 inch tube pan.

Place cake on serving plate, rounded side down.  Using serrated knife, cut 1 inch layer from top of cake.  Lift off in one piece and set aside.

Using serrated knife, cut trench in cake about 1 inch wide and 11/2 inches deep, leaving 1 inch wide inner and outer walls of cake.  Using a fork, carefully remove cake in trench without breaking through sides or bottom.  You may have to cut and remove trench in sections.

Prepare Chocolate Mousse Filling and spoon filling into cake shell.  Replace top of cake.

Frost cake with Whipped Cream Frosting.

Refrigerate at least 1 hour before serving.  Garnish with Chocolate Hearts if desired.

Refrigerate any leftover cake.

12 to 16 servings

Chocolate Mousse Filling
1 envelope unflavored gelatin
2 tbs. cold water
1/4 cup boiling water
2/3 cup sugar
1/3 cup cocoa
1 1/2 cup cold whipping cream
2 tsp. vanilla extract

In small bowl, sprinkle gelatin over cold water.  Let stand 1 minute to soften.  Add boiling water and stir until gelatin is completely dissolved and mixture is clear.  Cool slightly.

In small mixer bowl, stir together sugar and cocoa.  Add whipping cream and vanilla.  Beat on medium speed of electric mixture, scraping bottom of the bowl occasionally, until stiff.  Pour in gelatin mixture and beat until well blended.

Whipped Cream Frosting
1 cup cold whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
2 to 3 drops red food color

In small mixer bowl, combine all ingredients and beat until stiff.

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