Angel Summer Cake Recipe

• 1 quart frzn yogurt
• 1 x angel food cake - (10" dia)
• 1 c. frzn light whipped topping thawed

1. Soften the frzn yogurt in the refrigerator for 15 to 20 min.
2. Meanwhile, with a serrated knife, slice the cake horizontally 1 inch from the top.
3. Carefully remove the top of the cake, set aside.
4. Cut and scoop out a tunnel around the center of the cake, leaving a 3/4-inch border of cake on the sides and bottom.
5. (Reserve scooped out cake for another use.)
6. Spoon the softened frzn yogurt proportionately into the tunnel, replace the top of the cake, wrap with plastic wrap, and freeze for about 2 hrs, or possibly till hard.
7. Frost the cake with the whipped topping.
8. Serve or possibly cover loosely and freeze till ready to serve.
9. This recipe yields 12 servings.
10. Comments: You can use your favorite flavor of frzn yogurt, sherbet, sorbet, or possibly ice cream and, for the finishing touch, garnish with fresh fruit and maybe some mint sprigs.
11. You can freeze the frosted cake for up to 3 days, just garnish before serving.

yogurt, angel food cake, light whipped topping thawed

Taken from cookeatshare.com/recipes/angel-summer-cake-65466 (may not work)