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Hawaiian Angel Cake

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ready in: 2-5 hrs
serves/makes:   16

recipe id: 1513

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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
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


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.

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422 calories, 26 grams fat, 45 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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