Angel Food Waldorf

Heat oven to 375. Have ready a tube pan, 10x4, but do not grease. Measure flour by dip-level-pour method or by sifting. Stir flour and first amount of sugar to blend. Measure egg whites, cream of tarter and salt into large mixing bowl. Beat until foamy. Gradually add second amount of sugar 2 Tbsp at a time. Continue beating until meringue holds stiff peaks. Fold in flavorings. Sprinkle flour-sugar mixture over meringue. Fold in gently just until the flour-sugar mixture disappears. Push batter into ungreased tube pan. Gently cut through batter. Bake 30 to 35 minutes. Invert on funnel. Let hang until cold. Cocoa Fluff Filling and Topping 3 cups chilled whipping cream 1 1/2 cups sifted confectioners' sugar 3/4 cup cocoa 1/4 teaspoon salt 2/3 cup toasted slivered almonds Mix cream, sugar, cocoa, and salt in chilled bowls; beat until stiff. Fold half of almonds into half the Cocoa Fluff; use this to fill cake. Frost cake with remaining Cocoa Fluff; sprinkle sides and top of cake with rest of almonds. To fill, place cake upside on plate or waxed paper. Slice entire top from cake about 1" down. Lift off top and lay aside. Cut down into the cake 1' from outer edge, and 1' for hole, leaving a substantial "wall" of cake about 1" thick. Remove center with a curved knife or spoon, being careful to leave a base of cake at bottom 1" thick. Place cake on serving plate. Completely fill cavity with chilled filling. Push filling well into cake hollow to avoid "holes" in cut slices. Replace top of cake and press gently. Cover top and sides with remaining chilled whipped cream. Decorate appropriately and chill until well set (4 hours or more).