RAINBOW SHERBET ANGEL FOOD CAKE

Rainbow Sherbet Angel Food Cake image

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

Provided by Taste of Home

Time 25m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

1 prepared angel food cake (8 to 10 ounces)
3 cups rainbow sherbet, softened if necessary
WHIPPED CREAM:
2 cups heavy whipping cream
1/3 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

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 with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., 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., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

Nutrition Facts : Calories 253 calories, Fat 16g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 174mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.