Cocoa Almond Cake
|Heavy cream/Whipping cream||1 Cup (16 tbs)|
|Hot cocoa mix||1⁄3 Cup (5.33 tbs) (Hot)|
|Almond extract||3⁄4 Teaspoon|
|Sponge cake/Angel-food / sponge ring||1 (8 Inch, Ready To Serve)|
1. In small bowl, with mixer at medium speed, beat heavy or whipping cream, cocoa mix, and almond extract until stiff peaks form.
2. Spread whipped-cream mixture over top and side of cake.