1 lg. angel food cake
6 tbsp. sugar
3 c. heavy cream (1 1/2 pts.)
6 tbsp. Hershey's cocoa, unsweetened
1/8 tsp. salt
1/3 c. plus 2 tbsp. toasted almonds (cut up)
Almonds are optional

Slice top off angel food cake. Hollow out lower part, leaving outside and inside rim (make a tunnel). Fill tunnel with 1/2 of chocolate whipped cream. Replace top and spread chocolate cream mixture on top and sides. Sprinkle top with 2 tablespoons toasted almonds. Chocolate Cream: 6 tablespoons sugar, 3 cups cream, 6 tablespoons cocoa, 1/8 teaspoon salt. Whip until cream. Fold in 1/3 cup nuts to half of cream that goes in tunnel.