1 angel food cake
¼ c. cocoa
2 t. vanilla
2 c. whipping cream
1 ½ c. powdered sugar
1 t. unflavored gelatin
¼ t. salt
Mix together cream, sugar, & cocoa in large bowl. Chill. Sprinkle gelatin over 2 T. cold water & let stand 5 min. to soften. Heat gelatin over hot water until dissolved. Let cool to room temp.(not too cool or it will gel and not mix). Add vanilla & salt to chilled cream. Beat till stiff to hold shape. Remove 3 c. cocoa cream; into this stir gelatin (use this for filling). Cut 1” slice horizontally across from top of cake; set aside. With knife, outline a cavity in cake, leaving 1” thick walls. With spoon, remove cake from this area-leaving a 1” thick base. Fill cavity with gelatin mixture. Mix ½ c. cocoa cream with 1 ¼ c. crumbled cake pieces. Fill center hole of cake. Frost top & sides with remaining cocoa cream. Refrigerate several hours or overnight. Garnish with whipping cream if desired.
Teresa Moore
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