Instructions: Bake angel food cake as directed in tube pan; cool completely. In small bowl, sprinkle gelatin over water; allow to stand 3 minutes to soften.

In food processor, combine cream cheese, powdered sugar and vanilla; process until smooth.

In medium microwave-safe bowl, place chips and milk. Microwave at HIGH (100%) 1-1/2 minutes. Add gelatin mixture; stir until gelatin is dissolved and mixture is smooth. Pour chip mixture into cheese mixture; process until smooth, about 2minutes.

In large bowl, combine whipped topping and chocolate mixture; refrigerate until set, about 2 hours.

Using serrated knife, cut 1-inch layer from top of cake; lift off in one

piece. Cut 1-inch layer 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; use cake from cavity separately. Fill trench with chocolate mixture; replace top of cake. Cover; refrigerate. Top with Reduced Fat Chocolate Glaze.

REDUCED FAT CHOCOLATE GLAZE:
In small saucepan, heat 2 tablespoons sugar and 2 tablespoons water to boiling; stir until sugar dissolves. Remove from heat; immediately add 1/2 cup HERSHEYS 50% Reduced Fat Semi-Sweet Baking Chips.

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