Fruit and Cream Cake

  • Prep Time 20 min
  • Total Time 1 hr 50 min
  • Servings 16

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

A long serrated knife or an electric knife works well for slicing the cake.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
260mg
11%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
27g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
2%
2%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.