Hawaiian Angel Cake Recipe

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.

nutrition data