Angel Food Delight Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 inch high Angel Food Cake
3 cups whipping cream, whipped until stiff
6 tablespoons confectioner's sugar
3/4 cup crushed pineapple, well drained
1 cup fresh strawberries, cut in half
6 marshmallows, cut in fourths
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Directions: |
Directions:Place a Angel Food Cake upside down on plate or waxed paper. Slice entire top from cake about 1 inch down. Cut down into the cake 1 inch from other edge and 1 inch from hole, leaving a substantial "wall" of cake about 1 inch thick & a 1 inch base at the bottom. Remove center with a curved knife or spoon, being careful to leave a "wall" of cake at teh bottom 1 inch thick. Place on serving plate. Completely fill cavity with chilled Fruit Cream Filling. Replace top cake and press gently. Cover top & sides with the remaining chilled cream mixture.
Fruit Filling: Whip whipping cream; beat in confectioner's sugar. Fold into a little less than half the cream with pineapple, strawberries & marshmallows. Replace top of cake & spread remaining cream on top and sides. Chill 4 - 8 hours.
Note: In winter a box of frozen berries, drained can be used. |
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Personal
Notes: |
Personal
Notes: This recipe was the third recipe referred to in my "You Missed One" poem. It was hand-written in a yellowed envelope given to Grandma Rohrer by Lucille Mahler. I believe to be served at her club held on June 11 at 6:30 that year.
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