1 (18.25 ounce) package angel food cake mix2 cups heavy whipping cream2 tablespoons confectioners' sugar2 tablespoons unsweetened cocoa powder2 pints fresh strawberries, halvedBake 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.
Amount Per Serving Calories: 274 | Total Fat: 12.8g | Cholesterol: 47mg Powered by ESHA Nutrient Database
Servings Per Recipe: 14
Amount Per Serving
Calories: 274
Total Fat: 12.8g
Cholesterol: 47mg
Sodium: 331mg
Total Carbs: 36.2g
Dietary Fiber: 1.2g
Protein: 4.1g
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