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
Rainbow Sherbet Angel Food Cake
Rainbow Sherbet Angel Food Cake
Prep Time
25 min
Yield
12 servings
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
- 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.
- In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and side of cake. Freeze until firm.
- 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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