Filled Angel Food Cake

1 angel food cake, already prepared 1 small container Cool Whip
Sifted powdered sugar (about 1 ½ cups) Cocoa(about 1/3 cup)
½ cup slivered almonds (opt) ½ teaspoon almond flavoring

Horizontally, slice off the top layer about 1 inch down from the top. Gently cut out the center of the angel food cake. You can tear it out in small pieces if you choose. Leave about 1 inch on the sides and bottom of the cake to form a “wall” for the filling.

Filling:
Sift powdered sugar and cocoa together. Gently fold into the Cool Whip until mixed well. Add flavoring and slivered almonds.

Spoon into the cake and gently place the top of the cake back on. Use remaining filling to cover the top of the cake and let drizzle down the sides. Refrigerate until serving time. Cut cake with a serrated knife. Keep remaining cake refrigerated. When it slices, you will have a nice “square” of chocolate/almond filling in the middle.

You can use other fruits (peaches, oranges, strawberries drained and folded into the powdered sugar if you’d like. Use a little of the fruit juice as a substitute for the almond flavoring.