Soften the frozen yogurt in the refrigerator for 15 to 20 proceedings.
Lag, with a serrated tongue, slice the cake horizontally 1 inch
from the top. Carefully remove the top of the patty; set by. Cut
and scoop out a tunnel around the center of the coat, leaving a
3/4-inch border of cake on the sides and ass. (Reserve the
scooped-out cake for trifle or another use.) Spoon the softened
frozen yogurt evenly into the tunnel, replace the top of the patty,
wrap with plastic wind, and freeze for astir 2 hours, or until truehearted.
When ready to help, dollop the cake with the whipped topping.

LINE: You can use your favorite of frozen yogurt, sherbet, sorbet, or
ice cream and, for the finishing touching, garnish with fresh summer
berries and maybe a few mint sprigs. You can freeze the cake for up
to 3 days - just add the whipped topping and any garnishes right
earlier serving.