Ingredients for Rainbow Sherbet Cake
- Angel Food Cake
- Orange Sherbet
- Raspberry Sherbet
- Lime Sherbet
- Frozen Whipped Topping
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How to Make Rainbow Sherbet Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rainbow sherbet until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
238g
Fat
53g
Carbs
29g
