Rainbow Sherbet Angel Food Cake

  Desserts

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.

Rainbow Sherbet Angel Food Cake

Average Rating: 4.833333

TOTAL TIME: Prep: 25 min. + freezing
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

Instructions

  • 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. 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 slice: 253 calories, 16g fat (10g saturated fat), 54mg cholesterol, 174mg sodium, 27g carbohydrate (12g sugars, 2g fiber), 2g protein.

Tags