Ingredients Jump to Instructions ↓

  1. 3 C. chilled whipping cream

  2. 1 1/2 C. confectioners sugar

  3. 3/4 C. cocoa

  4. 1/4 Tsp. salt

  5. 2/3 C. toasted -- slivered, blanched almonds

Instructions Jump to Ingredients ↑

  1. Preparation : Bake angel food cake as directed on package. Cool completely. Remove from pan; place cake upside down. Slice off entire top of cake about 1-inch down; set aside. Make cuts down into cake 1-inch from outer edge and 1 inch from edge of hole, leaving substantial walls on each side. With a curved knife or spoon remove cake within cuts, being careful to leave a base of cake 1-inch thick. Place cake on serving plate. In chilled bowl beat whipping cream, sugar, cocoa and salt until stiff. Fold in almonds into half the mixture. Spoon into cake cavity. Press mixture firmly into cavity to avoid holes in cut slices. Replace top of cake; press down gently. Frost cake with remaining whipped cream mixture. Sprinkle 1/3 cup toasted, slivered, blanched almonds over side and top of cake. Chill at least 4 hours or until set. Makes 12 to 16 servings.


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