(Cecelia Drake)

1 - 20 oz prepared angel food cake or your favorite scratch recipe
3/4 cup sliced natural almonds
6 peaches pitted, peeled and coarsely chopped
1 - 8 oz Cool Whip with 1/2 tsp. almond extract added
Fresh peach wedge and fresh mint (optional)

Place cake on platter. In skillet over medium high heat, cook almonds stirring frequently until toasted, 1-2 minutes. Blend Cool Whip and almond extract. Transfer 1 1/2 cups Cool Whip to a separate bowl, fold in chopped peaches and set aside. Cut 1 inch horizontal from top of cake, set aside. Using small knife, cut tunnel in cake 1/2 inch from inside and outside edges, pull out cake from center, reserve cake pieces for another use. Fill tunnel with reserved peach and Cool Whip. Replace top of cake with remaining Cook Whip, press toasted almonds into sides of cake. Garnish with peaches and mix if desired.