Rum Angel Dessert

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READY IN: 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large angel food cake
  • 12
    cup butter
  • 1 12
  • 5
    egg yolks
  • 14
    cup rum
  • 1
    cup whipping cream, whipped until frothy
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DIRECTIONS

  • Cut angel cake into 3 layers.
  • Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.
  • Lastly, add flavouring, mix well and spread between layers.
  • Let stand in refrigerator 3-4 hours or overnight.
  • Ice with whipped cream.
  • Keep refrigerated.
  • - sherry or brandy can be used instead of rum, if preferred.
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