Total Calories: 718
Mix cocoa and sugar with cream; chill 1 hour. Whip cream mixture until stiff peaks form, then add 1/2 cup almonds.
Cut a 1-inch slice from top of cake. Carefully cut a trench inside cake, leaving walls and bottom approximately 1-inch thick. Fill cake with 1/3 of cocoa cream. Place top on cake and frost with remaining cocoa cream. Sprinkle with remaining almonds. Chill well before serving.
This Almond Chocolate Cream Angel Cake recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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