Chocolate Cream-Filled Angel Dessert



  • 1 (14 ½ - 16 oz.) package angel food cake mix
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Filling and Frosting

  • 3 cups Darigold Whipping Cream
  • 1 1/2 ups powdered sugar
  • 3/4 cup unsweetened cocoa


Prepare cake according to directions; bake and cool completely.

Slice cake into 3 layers.

In a large bowl, beat whipping cream until soft peaks form. Add powdered sugar and cocoa; beat until stiff peaks form.

Spread filling between layers and frost sides and top of cake. Garnish as desired. Store in refrigerator.

Garnish Ideas:
1/2 cup chocolate chips melted with
1 tablespoon Darigold butter and drizzled over sides of cake.
Slice almonds
Maraschino cherries