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Thursday, November 19, 2015

Cake I

Ingredients

  • Servings: 1
  • 1 (10 inch tube pan) angel food cake
  • 6 cups frozen whipped topping, thawed
  • 1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1 (10 ounce) package flaked coconut
  • 2 (.25 ounce) packages unflavored gelatin
  • 4 tablespoons water
  • 1 cup boiling water

Recipe

  • line a 4 quart round mixing bowl with parchment paper.
  • break cake up into small bite-sized pieces.
  • drain the crushed pineapple, reserve the syrup. you should have 1 cup of syrup if not add enough water to make 1 cup.
  • dissolve the gelatin in the 4 tablespoons of cold water. add the boiling water, pineapple syrup, sugar and lemon juice. mix well and place in the refrigerator until mixture just starts to thicken.
  • add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping.
  • place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. continue until all the cake and pineapple mixture is used up. refrigerate for at least 12 hours or overnight.
  • turn the chilled cake out a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

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