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Rainbow Sherbet Angel Food Cake
Talk about a dessert that pops off the plate! Sometimes I make this easy cake even more eye-catching by tinting the whipped cream. 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
Directions
- 1. Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining 2 cups sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
- 2. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
- 3. Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.
Nutrition Facts
1 piece: 253 calories, 16g fat (10g saturated fat), 54mg cholesterol, 174mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 2g protein.
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