FRUIT AND CREAM CAKE

By gammy

LOOKS SO PRETTY WHEN CUT.
CUT WITH ELECTRIC KNIFE OR A LONG SERRATED KNIFE.

Ingredients

• FROSTING:
• 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

Preparation

Step 1

SLICE CAKE HORIZONTALLY INTO 4 EQUAL LAYERS. PLACE BOTTOM CAKE LAYER ON FREEZER-SAFE SERVING PLACE, SPREAD WITH RASPBERRY SHERBET. TOP 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 BEFORE SERVING AT LEAST 30 MINUTES.