Angel food cake mix
3 c. chilled whipping cream
1 1/2 c. confectioners' sugar
3/4 c. cocoa
1/4 tsp. salt
2/3 c. toasted, slivered blanched almonds

Bake angel food cake as directed on package. Cool completely. Remove from pan; place cake upside down. Slice off entire top of cake about 1 inch down; set aside. Make cuts down into cake 1 inch from outer edge and 1 inch 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 inch thick. Place cake on serving plate.

In chilled bowl beat whipping cream, sugar, cocoa and salt until stiff. Fold in 1/3 cup almonds into the mixture. Spoon into cake cavity. Press mixture firmly into cavity, to avoid holes make cuts through mixture with knife. Replace top of cake; press down gently. Frost cake with remaining whipped cream mixture. Sprinkle 1/3 cup toasted almonds over side and top of cake. Chill at least 4 hours or until set. 12-16 servings.