Instructions: Slice 1 chocolate angel loaf crosswise into 3 layers. Soften gelatin in 1/4 cup cold water in custard cup. Place cup in saucepan with small amount of water; heat until dissolved. in blender container blend strawberries. Stir in gelatin.

In a small mixer bowl place topping mix, milk and vanilla; prepare according to package. Fold in strawberry puree; tint with red food coloring, if desired.

Chill until mixture mounds.

Place bottom cake slice on serving plate; spread with 1/3 of the strawberry mixture. Repeat with remaining cake layers and strawberry mixture. Garnish with fresh strawberries. Refrigerate several hours or overnight. To serve, cut into six 1 1/2-inch slices; halve each slice vertically.

Serves 12.

Chocolate Angel Loaf: In a large mixer bowl combine cake flour packet from 1 package angel food cake mix and 1/3 cup cocoa powder. ;Mix cake as directed on package. Bake in 2 ungreased 9x5x3-inch loaf pans in 375 F. oven for 25 minutes or until cake tests done. Inver cakes in pans; cool completely. Remove from pans. Wrap cake in moisture- and vapor- proof-wrapping. Freeze for another use.

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