Strawberry Angel's Cake

The center of this delighful angel food cake is filled with a sweet cocoa cream and strawberries, and then frosted with the cocoa cream.

Recipe Ingredients:

1 (10-inch) angel food cake (purchased or homemade)
2 cups whipping cream
2 tablespoons powdered sugar
2 tablespoons unsweetened cocoa powder
2 pint baskets fresh California strawberries, stemmed and halved

Cooking Directions:

1. Slice off entire top of cake about 1-inch down; set aside.
2. 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.
3. In bowl combine cream, sugar and cocoa; whip until soft peaks form.
4. Fold half the strawberries into half the whipped cream; spoon into cake tunnel, pressing down firmly. Replace top of cake; press gently.
5. Frost cake with remaining cream mixture. Cover top of cake with remaining strawberries. Chill about 15 minutes before slicing to serve.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): 294 calories; 4 g protein; 15 g fat; 37 g carbohydrate; 1 g fiber; 54 mg cholesterol; 92 mg sodium.

Recipe and photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.