1 pt. whipping cream
6 tbsp. unsweetened cocoa
6 tbsp. sugar
1 prepared lg. angel food cake

In a 1 1/2 quart mixing bowl, combine cream, cocoa and sugar. Stir until well mixed. Refrigerate 8 hours or overnight. With an electric mixer, beat the cream mixture on low speed until frothy - increase speed to high and beat until stiff. Using a serrated knife, cut the cake in half horizontally. With the lines of a fork, remove a portion from the cut sides of the top and bottom layers to form a tunnel when the layers are placed together. Fill both halves of tunnel with whipped cream and put layers together - frost entire cake with the remaining whipped cream and chill. Cake may be prepared a day ahead. Yield: 12 servings.