1 (10 inch) angel food cake mix
3 c. chilled whipping cream
1 1/2 c. sifted powdered sugar
3/4 c. cocoa
1/3 c. slivered almonds, toasted

Prepare angel food cake mix according to package instructions; bake, cool thoroughly and remove from pan. Slice entire top from cake about one inch from top. Make a trench or tunnel in bottom half of cake.

Mix cream, sugar, cocoa in chilled bowl; beat at high speed until stiff. Fill trench in bottom half of cake with cocoa fluff. Place top back onto cake and frost top and sides with remaining cocoa fluff. Sprinkle with almonds. Keep refrigerated. Serves 12.