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Recipe: Chocolate Filled Angel Food Cake
1 Angel Food Cake
3 cups whipping cream
6 tsp sugar
1/8 tsp salt
6 tbsp Hershey's Cocoa
2/3 cup slivered, toasted almonds
1. Combine cream, sugar, salt, Hersey's Cocoa and 1/3 cup of almonds. Mix well and chill.
2. Slice top of Angel Food Cake about 1 inch from top.
3. Remove center by cutting down about an inch from outer edge and from center hole to leave wall of cake about an inch thick.
4. Fill cake with 1/3 of filling.
5. Replace top, using a little filling to hold in place.
6. Spread rest of filling on sides and top of cake.
7. Sprinke remaining slivered almonds over top of cake.
8. Refrigerate 4 hours before serving.
Makes 12 servings. |
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