1 pkg. white angel food cake, bake as directed
3 c. chilled whipping cream
1 1/2 c. confectioners' sugar
3/4 c. cocoa
1/4 tsp. salt
2/3 c. toasted slivered almonds

Place cooled angel food cake upside down, slice off entire top of cake about 1 inch down and 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 scoop out cake within cuts, being careful to leave a 1-inch thick base of cake. Place cake on serving tray.

In chilled bowl, beat 3 cups whipping cream, confectioners' sugar, cocoa and salt until stiff. Fold 1/3 cup slivered almonds into half the whipped cream mixture. Spoon into cake cavity, pressing firmly into cavity to avoid "holes." Replace top slice of cake, press gently. Frost cake with remainder of whipped cream mixture. Sprinkle 1/3 cup slivered almonds over top of cake. Chill at least 4 hours or until set.