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.
Fruit and Cream Cake
- Prep Time 20 min
- Total 1 hr 50 min
- Servings 16
- Ingredients 7
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
Instructions
-
Step1Slice 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.
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Step2In 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
230
Calories
10g
Total Fat
3g
Protein
33g
Total Carbohydrate
27g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 0g
- Cholesterol
- 35mg
- 12%
- Sodium
- 260mg
- 11%
- Potassium
- 120mg
- 3%
- 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
2Tips from the Betty Crocker Kitchens
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