Light and Easy Chocolate Cheese-filled Angel Cake

Combine Hershey's cocoa, sugar, and hot water in a small bowl, stirring until the mixture forms a smooth chocolate paste. Let cool for 2-3 minutes.

Fold the cooled chocolate mixture into the yogurt cheese, stirring gently until fully incorporated and no streaks remain.

Add vanilla extract to the chocolate cheese mixture and stir to combine.

Prepare the dry whipped topping mix according to package directions using skim milk, beating until stiff peaks form.

Fold the whipped topping into the chocolate cheese mixture in two additions, being careful to maintain the airy texture.

Slice the angel food cake horizontally into two equal layers using a serrated knife with a gentle sawing motion.

Spread half of the chocolate cheese filling onto the bottom cake layer, then gently place the top layer over it.

Spread the remaining chocolate cheese filling over the top of the assembled cake, allowing it to drip naturally down the sides if desired. Refrigerate for at least 30 minutes before serving.