Strawberry Filled Angel Food
|Angel food cake mix||16 Ounce (1 Package)|
|Chilled whipping cream||3 Cup (48 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Red food color||2 Drop|
|Frozen sliced strawberries||10 Ounce, thawed and drained (1 Package)|
|Miniature marshmallows/6 large marshmallows, quartered||1⁄2 Cup (8 tbs), quartered|
|Toasted slivered almonds||2⁄3 Cup (10.67 tbs)|
Bake cake mix as directed on package.
Place cake upside down; slice off entire top of cake about 1 inch down and set aside.
Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole, leaving substantial "walls" on each side.
With curved knife or spoon, remove cake within cuts, being careful to leave a base of cake 1 inch thick.
Place cake on serving plate.
In chilled bowl, beat whipping cream and sugar until stiff.
Stir in food color.
Fold strawberries, marshmallows and 1/3 cup of the almonds into half of the whipped cream.
Spoon into cake cavity.
Press mixture firmly into cavity to avoid holes in cut slices.
Replace top of cake and press gently.
Frost cake with remaining whipped cream.
Sprinkle with 1/3 cup almonds.
Refrigerate until set, at least 4 hours.