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Berry Berry Chocolate Cream Cake

1 Pkg. Angel Food Cake Mix
1/4 Cup Watkins Baking Cocoa
1/4 Cup Coffee Flavored Liqueur, or Brewed coffee or Expresso
5 Cups Whipped Topping, thawed and divided
1 Pint Strawberries, sliced (2 cups)
Chocolate Dipped Strawberries (optional)

Position oven rack in lower third of oven; preheat to 350* F. In bowl stir together cake mix and cocoa powder until lump free. At low speed beat in liqueur and 1 cup water till moistened, 1-2 minutes. Increase speed to medium, beat 1 minute. Evenly spoon into ungreased 10" angel food cake pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Invert onto bottle or large funnel. Cool completely, 1 hour. Remove from pan, loosen edges with knife if necessary. Invert onto platter. Horizontally cut top 1/3 from cake. Using a small knife cut out a tunnel in cake; leaving 1" thick wall on inside and 1 1/2" think on outside. Pull out cake from center; discard pieces. Fold strawberries into 2 cups whipped topping; spread into tunnel. Replace top of cake over filling. Press to adhere. Spread top and sides with remaining topping. Garnish with dipped strawberries if desired.

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