1 angel food cake
1 pt. whipping cream
4 tbsp. cocoa
1 c. confectioners' sugar
6 Heath bars, crushed

Cut angel cake twice, making three layers. Spread the following mixture between layers, on sides and top. Let whipping cream stand in beating bowl in refrigerator overnight with cocoa and confectioners' sugar added. Next day whip and add Heath bars which have been crushed (between wax paper works well). Fill and frost cake. Chill in refrigerator before serving.