ambrosia angel cake
 
1   10inch sponge or angel cake
2 cup  sour cream
1   20 ounce) can crushed pineapple, drained
1 can  flaked coconut, or about 1 1/4 cups
1/4 cup  light brown sugar, packed
1   11 ounce) can mandarin orange sections, drained
 
cut cake horizontally into 3 even layers. combine sour cream, crushed 
pineapple, coconut, and brown sugar. 
 
place bottom layer of cake on serving plate; top with one-third of the 
pineapple mixture. add second layer of cake; top with another 
one-third of pineapple mixture. top with final cake layer and spread 
with remaining pineapple mixture. arrange mandarin orange sections 
around the top and chill thoroughly. 
 
keep this ambrosia cake refrigerated. 
 
source: http://southernfood.about.com/library/rec03/bl30512o.htm 
 
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(ID: 77463) Mirror: rec.food.recipes: Wed, Jan 14, 2004


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