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Fruit and Cream Cake

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By Betty Crocker Kitchens
Updated Nov 10, 2011
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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

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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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