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Cherry Angel Cream Cake Recipe

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This recipe for Cherry Angel Cream Cake, by , is from Look to the Cornmeal; The Connor Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
lori connor
Added: Saturday, October 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 10-12 oz. prepared angel food cake
1 14 oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup cold water
1 tsp. almond extract
1 4 serving size package INSTANT vanilla flavor pudding mix
2 cups whipping cream, whipped
2 (21 oz. cans) Cherry Pie Filling

Directions:
Directions:
Cut cake into 1/4 inch thick slices. Arrange half of slices in bottom of 13 x 9 in pan. In large mixer bowl combine sweetened condensed milk, water, and extract; mix well. Add pudding mix, beat well. Chill 5 minutes. Fold in whipped cream. Spread half the cream mixture over cake slices. Top evenly with one can cherry filling. Top with remaining cakes slices, cream mixture, and cherry filling. Chill 4 hours or until set.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This was always Michelle Connor Emory's birthday cake for her Valentine's Birthday.

 

 

 

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