Rum Angel Dessert
- Ready In:
- 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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