Rainbow Sherbet Angel Food Cake
Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by coloring the whipped cream, too. Use whatever sherbet flavor combination you like. —Bonnie Hawkins, Elkhorn, Wisconsin
Ingredients
- 1 prepared angel food cake (8 to 10 ounces)
- 3 cups rainbow sherbet, softened if necessary
- WHIPPED CREAM:
- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar
- 1 teaspoon vanilla extract
Reviews
I have been making this cake for several years. I sometimes, add fruit to the sherbets to match their flavors, if possible. Example: mandarin oranges in the orange, raspberries in the raspberry,etc. I have used blueberries or blackberries in the lemon, although it will change the color a bit. If you can find pineapple sherbet, try using the pineapple tidbits. The crushed is too small, and chunks are too large. It is also fun to decorate the frosting with candied fruit slices.
I have been making this for years. Instead of the whipped cream I use Cool Whip. This is my son's most requested birthday cake.
This is a beautiful, unique looking, tasty dessert. It was a hit and everyone ooohed and awed at it. I love this and it will be made many times. I made the recipe exactly as stated.
Made this for my moms birthday. Was light and flavorful. We enjoyed the 1st round but family was not overly anxious for the leftovers.
This looks very much like the dessert my Aunt and Mom used to make for all special events in the early 1950's! I was a little girl then and loved it. I have been looking for the recipe forever, since both my Mom and Aunt never used recipes and they always made homemade Angel Food cakes. They used separate flavors of sherbet instead of the rainbow flavor.
I love this cake!