Rum Angel Dessert

1. 1

   Cut angel cake into 3 layers.

2. 2

   Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.

3. 3

   Lastly, add flavouring, mix well and spread between layers.

4. 4

   Let stand in refrigerator 3-4 hours or overnight.

5. 5

   Ice with whipped cream.

6. 6

   Keep refrigerated.

7. 7

   - sherry or brandy can be used instead of rum, if preferred.

No additional tips available.