1 pt Whipping cream 1 ea Prepared large angel food
6 tb Unsweetened baking cocoa Cake
6 tb Sugar
In a 1-1/2-qt. mixing bowl, combine cream, cocoa and sugar; stir
until well mixed. Refrigerate 8 hours or overnight. With an electric
mixer, beat the cream mixture on low speed until frothy; increase
speed to high and beat until stiff. Using a serrated knife, cut the
cake in half horizontally. With the tines of a fork, remove a portion
from the cut sides of the top and bottom layers to form a tunnel when
the layers are placed together. Fill both halves of tunnel with
whipped cream and put layers together. Frost entire cake with
remaining whipped cream. Chill. Cake may be prepared a day ahead.
Yield: 12 servings
Yields
1 servings