ANGEL'S RAINBOW CAKE

By sharon_rm2010

Keep a white or lemon angel food cake in the freezer so you can fancy it up with this frosting

Ingredients

• 1/3 cup sugar
• 2 tbsp cornstarch
• 14 oz. crushed pineapple with juice
• 1/3 cup maraschino cherries, quartered
• 1/2 tsp almond flavoring
• 1 x 1/4 oz unflavored gelatin
• 1/3 cup cold water
• 2/3 cup cold milk
• 1 cup whipping cream (or 1 envelope topping)
• 1 angel food cake, 10 inch
• 2 tbsp sliced almonds, toasted

Details

Servings 4

Preparation

Step 1

Stir sugar and cornstarch together in medium saucepan. Add pineapple with juice, cherries and almond flavoring. Heat and stir until it boils and thickens. Cool thoroughly.

Sprinkle gelatin powder over water in small saucepan. Let stand for 5 minutes. Heata and stir to dissolve gelatin. Remove from heat.

Add milk and stir. Chill until syrupy. Fold into fruit mixture.

Beat cream until stiff. Fold into thickened mixture. Spread over top and sides of cake.

Toast almonds in 350 oven, about 5 to 10 minutes until golden brown. Watch carefully. Sprinkle over cake. Chill.