Into a large mixing bowl, pour cream.
Sprinkle sugar and cocoa on top.
Chill 1 1/2 hours.
When chilled, whip mixture until thick.
Gently fold in vanilla extract.
Spread icing on top and sides of
angel food cake, or split cake horizontally
into 3 layers and spread icing
on top of each layer.
Keep refrigerated.
Makes enough for 1 angel food cake.