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Recipe Name: Angel Summer Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Pint(s) Frozen yogurt
One 10-inch angel food cake
1 Cup(s) Frozen light whipped
topping thawed
Soften the frozen yogurt in the refrigerator for 15 to 20 minutes.
Meanwhile, with a serrated knife, slice the cake horizontally 1 inch
from the top. Carefully remove the top of the cake; set aside. Cut and
scoop out a tunnel around the center of the cake, leaving a 3/4-inch
border of cake on the sides and bottom. (Reserve the scooped-out cake
for trifle or another use.) Spoon the softened frozen yogurt evenly
into the tunnel, replace the top of the cake, wrap with plastic wrap,
and freeze for about 2 hours, or until firm. When ready to serve,
dollop the cake with the whipped topping. NOTE: You can use your
favorite of frozen yogurt, sherbet, sorbet, or ice cream and, for the
finishing touch, garnish with fresh summer berries and maybe a few
mint sprigs. You can freeze the cake for up to 3 days - just add the
whipped topping and any garnishes right before serving. Converted by
MC_Buster. NOTES : 12 servings Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1977
Calories From Fat: 83
Total Fat: 9.5g
Cholesterol: 31.7mg
Sodium: 4071.8mg
Potassium: 1563.8mg
Carbohydrates: 425.6g
Fiber: 2.3g
Sugar: 312.9g
Protein: 54.9g

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