Hawaiian Angel Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 16 | Ready In: 2-5 hrs
Ingredients:
1 package white angel food or lemon chiffon cake mix
3 1/2 cups chilled whipping cream
1 cup powdered sugar
2 teaspoons rum flavoring
1 1/2 cup crushed peanut brittle
OR
1/2 pound chopped salted peanuts
***Pineapple Filling***
3 drops green food coloring
1 1/2 teaspoon vanilla
1 can (8 ounce size) crushed pineapple, well drained
***Coconut Filling***
3 drops red food coloring
1 1/2 teaspoon vanilla
1/2 cup flaked coconut
Directions:
Bake and cool cake as directed on package. Remove from pan. Split cake to make 3 layers. To split, mark side of cake with wooden picks and cut with long serrated knife. Beat whipping cream and powdered sugar in chilled bowl until stiff.
Prepare fillings.
Pineapple Filling: Fold green food color,vanilla and crushed pineapple into 2 cups of the whipped cream mixture.
Coconut Filling: Fold red food color, vanilla and flaked coconut into 2 cups of the whipped cream mixture.
Spread pineapple filling between first and second layers. Spread coconut filling between second and third layers.
Stir rum flavoring into remaining whipped cream mixture; frost side and top of cake. Sprinkle with peanut brittle; press lightly. Refrigerate until chilled, at least 2 hours. Or cake can be frozen; thaw in refrigerator 2 to 3 hours before serving. Refrigerate any remaining cake.
Recipe Location: https://www.cdkitchen.com/recipes/recs/29/Hawaiian_Angel_Cake41063.shtml
Recipe ID: 1513
Nutrition:
per serving: 422 calories, 26g fat, 45g carbohydrates, 4g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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