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Angel Food Waldorf

1 cup flour
3/4 cup plus 2 Tablespoons sugar (granulated)
1 1/2 cup egg whites
1 1/2 teaspoon cream of tarter
1/4 teaspoon salt
3/4 cup sugar (granulated)
1 1/2 teaspoon vanilla
1/2 teaspoon almond flavoring

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).


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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
This Cake Was Great!, January 8, 2004 - 05:02 PM
Reviewer: Megan Jane from usa
I made this caker w/ chocolate chips instead of nuts an it came out great. you can use andything you want to replace the nuts and you can even make the recipe easier if you use wipped cream instead of wipping cream. also if you want to cook faster by a cake from the box or premade.

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