1 pkg. angel food cake mix
3 c. Cool Whip
1 1/2 c. powdered sugar
3/4 c. cocoa
1/4 tsp. salt
2/3 c. slivered toasted almonds

Bake 1 package white angel food cake mix as directed. Place cake upside down; slice off entire top of cake about 1 inch down. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole. With spoon, remove cake within cuts.

In chilled bowl, mix Cool Whip, sugar, cocoa, and salt. Plus the almonds (1/3 cup). Press firmly into cavity. Replace top of cake.

Frost cake with remaining mixture. Sprinkle with 1/3 almonds. Chill 4 hours. Makes 12 to 16 servings.