You are here

Sherry Cream Filled Angel Food Cake

New.Wife's picture
  Angel food cake mix package 10 Ounce (1 Package)
  Vanilla 3⁄4 Teaspoon
  Almond extract 3⁄4 Teaspoon
  Plain gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 3 Tablespoon
  Sweet sherry wine 2⁄3 Cup (10.67 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Dash
  Heavy cream 1 Pint, whipped
  Crushed peanut brittle 1 Cup (16 tbs)

1) Follow the package instruction to prepare the angel food cake mix by adding vanilla and almond extracts to the batter.
2) Mix gelatin in cold water.

3) Pour the batter into a 10-inch tube pan.
4) Bake in moderate oven for 20-25 minutes or until not done.
5) Invert the cake on wire rack to cool.
6) Cut the cake crosswise in 2 layers.
7) In a saucepan, pour sherry and heat to simmering.
8) Add gelatin, sugar and salt and stir until dissolved.
9) Allow the mixture to cool and chill.
10) Mix whipped cream to this. And again set for chilling.

11) Arrange the cake layers together by putting a part of the mixture as filling between the layers.
12) Cover the top and sides of the cake with the remaining mixture.
13) Place inside refrigerator to chill for several hours.

14) Just 1 hour before serving, top with peanut brittle.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes

Rate It

Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 789 Calories from Fat 401

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 27.6 g138.2%

Trans Fat 0 g

Cholesterol 164.4 mg54.8%

Sodium 883.1 mg36.8%

Total Carbohydrates 83 g27.8%

Dietary Fiber 0 g

Sugars 59.9 g

Protein 10 g20.8%

Vitamin A 35.3% Vitamin C 1.2%

Calcium 15.5% Iron 0.32%

*Based on a 2000 Calorie diet

Sherry Cream Filled Angel Food Cake Recipe