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.
1/2 cup chocolate chips melted with
1 tablespoon Darigold butter and drizzled over sides of cake.