Sherried Angel Food Cake

8
Servings
9m
Prep Time
0m
Cook Time
9m
Ready In


"From twissis at other place she doesnt have it here and would be a good cake in summer.“I have not made this recipe from *River Road Recipes* published by the Junior League of Baton Rouge, but it sounds yummy & looks so easy to fix that I decided to share it w/you. Mrs. Evans Howell was acknowledged for this great idea. At the heart of its appeal for me is its ease of prep + the fact it is made & stored in the freezer till needed & can be used for those emergency occasions. *Enjoy*”sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-)."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (160.8 g)
  • Calories 306.1
  • Total Fat - 21.2 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 40.9 mg
  • Sodium - 160.3 mg
  • Total Carbohydrate - 25.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 14.7 g
  • Protein - 4.2 g
  • Calcium - 42.7 mg
  • Iron - 1 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.3 mg

Step 1

Slice cake into 3 layers.

Step 2

Soften ice cream & combine w/the sherry & pecans.

Step 3

Spread this mixture between the cake layers.

Step 4

Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.

Tips & Variations


No special items needed.

Tags : Desserts

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