Rob requested that his mom, Mary Dickinson, make her Angel Food Waldorf cake for his birthday.
She got it from her Betty Crocker cookbook, but I couldn't find it in mine. It's delicious. It involves cutting the top off the cake and hollowing out the middle to allow for filling the inside.
Angel Food Waldorf
Start with an angel food cake (Mary made hers with a Betty Crocker mix)
Bake as directed on the package. Let cool. To make the tunnel, cut off a one-inch layer from the top of the cake. She used toothpicks stuck into the cake in about six places as a guide.
Remove the top and cut 1/2 inch walls around the inside of the cake. Gently tear out pieces of the inside leaving about 1/2 inch for a floor or base. Set the small pieces aside.
Chill one large mixing bowl and beaters, and toast 3/4 cup sliced or slivered almonds.
3 cups whipping cream
1 1/2 cups confectioner's sugar
3/4 cup cocoa
1/4 teaspoon salt
Mix the above in the chilled mixing bowl, whipping until stiff.
Mix 1/3 cup of almonds with half the whipped cream. Spoon this into the cake tunnel and pack firmly.
Place the top back on the cake.
Frost the cake with the remaining whipped cream. Sprinkle the rest of the toasted almonds on top.
Chill and serve. Makes 12 generous servings.
If you haven't nibbled on the pieces of cake from the tunnel or used them to lick the bowl and beaters, you can toss them into the mixing bowl with any leftover filling and gently stir them around until they pick up all the whipped cream. Spoon this into a bowl for another dessert.
Photo by Debra Graybeal; used with permission.