FRUIT AND CREAM CAKE

Fruit and Cream Cake image

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.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 7

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Ingredients

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
1 pint (2 cups) whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Steps:

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.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 27 g, TransFat 0 g