1 angel food cake, made from mix or store bought
3 c. chilled whipping cream
1 1/2 c. powdered sugar
3/4 c. cocoa
1/4 tsp. salt
1/3 c. slivered blanched almonds

Slice off entire top of cake about 1" down; set aside. Make cuts down into cake 1" from outer edge and 1" from edge of hole, leaving substantial walls on each side. With a spoon, remove cake within cuts, being careful to leave a base of cake 1" thick. Place cake on serving plate.

In chilled bowl beat whipping cream, powdered sugar, cocoa and salt until stiff. Fold almonds into 1/2 the mixture. Press mixture firmly into cavity, replace top of cake and press down gently.

Frost cake with remaining whipped cream mixture. Chill at least 4 hours or until set. (May decorate cake top with almonds.)