Fruit and Cream Cake

Fruit and Cream Cake

Sandwich a rainbow of frozen fruit flavors between layers of prepared angel-food cake in this fairytale-pretty frozen confection, dressed in a swirl of whipped-cream frosting.

Prep Time

20

Minutes

Total Time

1:50

Hr:Mins

Makes

16

servings

Cake
1
round angel food cake (8 or 9 inch)
1
cup raspberry sherbet, slightly softened
1
cup lime sherbet, slightly softened
1
cup orange sherbet, slightly softened
Frosting
1
pint (2 cups) whipping cream
1/2
cup powdered sugar
1
teaspoon vanilla
  1. Slice cake horizontally into 4 equal layers. Place bottom cake layer on freezer-safe serving plate; spread with raspberry sherbet. Top with second cake layer; spread with lime sherbet. Top with third cake layer; spread with orange sherbet. Place fourth cake layer on top. Freeze until sherbet is firm, about 1 hour.
  2. In large bowl, beat all frosting ingredients with electric mixer on low speed until soft peaks form. Beat on high speed until stiff peaks form, scraping side of bowl occasionally. Frost side and top of cake. Freeze until firm before serving, at least 30 minutes.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
A long serrated knife or an electric knife works well for slicing the cake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 260mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 27g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.