Strawberry Angels' Cake
Yield: 12 Servings
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.
NUTRITIONAL INFORMATION PER SERVING: 294 calories; 4 g protein; 15 g fat; 37 g carbohydrate; 1 g fiber; 54 mg cholesterol; 92 mg sodium.
Thanks to the California Strawberry Commission for this great recipe.