Sponge Cake With Cocoa Whipped Cream
|Whipping cream||1 Pint|
|Dutch process cocoa||1⁄3 Cup (5.33 tbs)|
|Sifted confectionery sugar||2⁄3 Cup (10.67 tbs)|
|10 inch sponge cake||1 (1 Tube)|
1. Whip cream until it stands in peaks.
2. Combine cocoa and sugar. Beat into whipping cream. Add vanilla before last final strokes.
3. Cut sponge cake horizontally into 2 layers. Spread 1/4 of topping on bottom layer. Replace top layer. Frost top and sides with remaining whipped cream. Refrigerate until served.