Preparation / Directions:
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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