*  Exported from  MasterCook  *
 
                         Ambrosia Filled Angel Cake
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 10   Preparation Time :4:15
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         angel food cake
                         --- Ambrosia filling: ---
    3      cups          heavy cream
      1/3  cup           confectioner’s sugar
    3      cups          crushed pineapple -- drained
    1      cup           strawberries -- sliced
      1/4  cup           shredded coconut meat
      1/2  cup           blueberries
    1                    kiwi fruit
 
 * Purchase a large angel food cake, or use a homemade one.
 
      Starting 1 inch down from top, slice the top from cake. Lay aside to use
 later. Using a serrated knife and a spoon, cut out the inside of the cake,
 leaving a wall around all sides. Do not cut through to bottom. You will be
 using the cavity for the filling.
 
 FILLING: Whip the cream and the confectioner’s sugar until slightly stiff
 peaks form. Using half the cream, gently fold in the fruit and coconut,
 leaving out a few blueberries and the kiwi fruit for the top. Stuff the cavity
 with this fruit filling. Replace the top you earlier cut away. Spread the
 remaining whipped cream on top and sides of cake; sprinkle a few blueberries
 around and decorate with overlapping slices of the thinly cut kiwi fruit.
 Decorate with any other fruit you prefer, and chill for a minimum of 4 hours.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Posted to Fabfood 1/99

Plain Text Version of This Recipe for Printing or Saving