Strawberry Angels' Cake recipe

1 servings

1 (18.25 ounce) package angel food cake mix

2 cups heavy whipping cream

2 tablespoons confectioners' sugar

2 tablespoons unsweetened cocoa powder

2 pints fresh strawberries, halved

Bake cake for filling according to package directions.

Let cool.

Slice angel food cake in half horizontally.

Creat a tunnel for the filling by removing a small amount of the interior of the bottom half of the cake.

In a bowl combine cream, confectioners' 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; pressing gently.

Frost cake with remaining cream mixture.

Cover top of cake with remaining strawberries.

Chill about 15 minutes before slicing.

Serves 10-12 people.