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Bake angel food cake mix as directed on package. Cool completely. Remove from pan; place cake upside down. Slice off entire top of cake about 1" down; set aside.
Make cuts down into cake about 1" from outer edge and 1" 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" thick. Place cake on serving plate.
In chilled bowl, beat 3 cups chilled whipping cream, 1 1/2 cups confectioners' sugar, 3/4 cup cocoa and 1/4 tsp. salt until stiff. fold 1/3 cup toasted slivered blanched almonds into half of 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 mixture. Sprinkle 1/3 cup toasted slivered blanched almonds over side and tip of cake. Chill at least 4 hours or until set.
12 to 16 servings.
Strawberry Cream Waldorf:
Decrease confectioners' sugar to 1/3 cup; omit cocoa and salt. Tint whipped cream mixture with 2 drops red food coloring; fold 1 pkg (10oz) frozen sliced strawberries, sliced and drained, and 6 large marshmallows, quartered, with the almonds into half the mixture.
Make cuts down into cake about 1" from outer edge and 1" 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" thick. Place cake on serving plate.
In chilled bowl, beat 3 cups chilled whipping cream, 1 1/2 cups confectioners' sugar, 3/4 cup cocoa and 1/4 tsp. salt until stiff. fold 1/3 cup toasted slivered blanched almonds into half of 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 mixture. Sprinkle 1/3 cup toasted slivered blanched almonds over side and tip of cake. Chill at least 4 hours or until set.
12 to 16 servings.
Strawberry Cream Waldorf:
Decrease confectioners' sugar to 1/3 cup; omit cocoa and salt. Tint whipped cream mixture with 2 drops red food coloring; fold 1 pkg (10oz) frozen sliced strawberries, sliced and drained, and 6 large marshmallows, quartered, with the almonds into half the mixture.
