Angel Food Waldorf

 Instructions:

	Bake 1 package white angel food cake mix as directed. Place cake upside-down; slice off entire top of cake about 1 inch down and set aside. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side. With a curved knife or spoon, remove cake within cuts, being careful to leave a base of cake 1 inch thick. Place cake on serving plate.
	In chilled bowl, beat 3 cups chilled whipping cream, 1.5 c powdered sugar, 3/4 c cocoa (or less) and 1/4 t salt until stiff. Fold 1/3 c toasted slivered almonds into half the whipped cream mixture; spoon into cake cavity. Press mixture firmly into cavity to avoid "holes" in cut slices. Replace top of cake and press gently.
	Frost cake with remaining whipped cream mixture. Sprinkle with 1/3 c toasted slivered almonds. Chill at least 4 hours or until set.