Rainbow Sherbet Angel Food Cake

1. 1

   Using a long serrated knife, cut cake horizontally into four layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.

2. 2

   In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.

3. 3

   Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

* Per serving · 4 servings · Values may vary.

No additional tips available.