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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
  • Total Time
    Prep: 25 min. + freezing
  • Makes
    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 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 sides of cake. Freeze until firm.
  • 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.

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