Chocolate Cream Angel Food Cake
 Source Mel's Kitchen Cafe Recipe Added: 11/30/2011
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In a large glass bowl, beat the heavy whipping cream until it begins to thicken. Carefully sift in the powdered sugar and cocoa gradually and continue whipping. The cocoa will look like it is separating and lumpy but continue to beat until stiff peaks form and by then, the cocoa should be evenly combined. The frosting should be thick and spreadable. Just beat to stiff peaks.
Cut the cooled cake in half to form two round circles. Lay the top half to the side and gently remove pieces of the angel food cake to form a ditch in the bottom portion of the cake, taking care not to dig all the way to the bottom of the cake. Spoon frosting into the ditch and lay the top circle of cake back on top. Frost the sides, top and middle of the cake. Top with toasted almonds. Refrigerate until time to serve. A serrated knife works best to cut the cake into slices. |
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