- 1 baked and cooled, 10-inch angel food cake (make from a packaged mix)
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 pint baskets fresh California strawberries, stemmed and halved
Slice off entire top of cake about 1 inch down; set aside. To form tunnel, cut around cake 1 inch from outer edge and 1 inch from inner edge. Leaving a base of cake 1-inch thick on the bottom. Gently pull out cake within cuts. Place hollowed cake on serving plate. In bowl combine cream, Sugar and cocoa; whip until soft peaks form. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly. Replace top of cake; press gently. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing to serve. Yield: 12 servings.