Rainbow Sherbet Cake

Rainbow Sherbet Cake

36 Reviews 10 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
VITE
Recipe by  VITE

“A delightfully refreshing summer dessert featuring sherbet and angel food cake. Pretty as a picture!”

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Ingredients

Adjust Servings

Original recipe yields 1 -9 inch cake

Directions

  1. Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.

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Reviews (36)

Rate This Recipe
Kim G.
72

Kim G.

I've made this twice and gotten rave reviews both times. The second time I tried some tricks that made it much easier. I softened the sherbert in the fridge for 1-2 hours first and put the angel food cake in the freezer which made it easier to cut.

Carrie
68

Carrie

This cake is beautiful and delicious. I served it at my best friend's wedding shower, and everyone was impressed. I would recommend freezing the cake after making the sherbet layers. About an hour later, frost it, and then freeze it again. Otherwise it gets too sloppy. Thanks for a delicious and elegant recipe.

JEAN BENWELL
26

JEAN BENWELL

This was way too easy to be so good. It was nice and cool on a warm evening and very light. I will use this often. It makes you look like you've been working hard at a fancy dessert....it takes 15 min. max. Thanks again M Morel!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 296 cal
  • 15%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 51.2 g
  • 17%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

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