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Strawberry Angel's Cake

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Description Edit

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Ingredients Edit

Directions Edit

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.


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