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.
round angel food cake (8 or 9 inch)
cup raspberry sherbet, slightly softened
cup lime sherbet, slightly softened
cup orange sherbet, slightly softened
pint (2 cups) whipping cream
cup powdered sugar
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.
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.
A long serrated knife or an electric knife works well for slicing the cake.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.