1 Angel Food Cake Mix
2 Tablespoons good-quality cocoa

For the Icing:
1 pint of whipping cream + 2/3 cup sugar + a pinch of cream of tartar (or one carton of Cool Whip)
Chocolate Syrup

Method:

Open the cake batter, remove and discard 2 Tablespoons of the batter and replace with the 2 Tablespoons of cocoa. Make cake as directed on package. Cool completely before icing.

Make whipped cream by whipping the cream, sugar, and tartar until stiff peaks form, then gently fold in chocolate syrup. Use as much syrup as you want to make it as chocolatey as you’d like. OR simply mix the carton of Cool whip with the chocolate syrup.

Slice the cake horizontally into three layers. Ice between the layers and all over the top and sides. Refrigerate until ready to serve. Garnish with chocolate shavings.