Rainbow Sherbet Angel Food Cake

“Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by colouring the whipped cream, too. Use whatever sherbet flavour combination you like.” —Bonnie Hawkins, Elkhorn, Wisconsin

Rainbow Sherbet Angel Food Cake
Rainbow Sherbet Angel Food Cake recipeTaste of Home
Rainbow Sherbet Angel Food Cake
Servings Prep Time
12servings 25minutes
Servings Prep Time
12servings 25minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
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.
Recipe Notes

Nutrition Facts

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