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Ingredients
- 1 x 10" Round Cooked Angel Food Cake
- 1 c. Heavy Cream, whipped
- 3 Tbsp. Sugar
- 1/2 tsp Vanilla
- 1/4 c. Maraschino Cherries, quartered
- 1/4 c. Crushed Pineapple, liquid removed
- 1/4 lb Marshmallows, cut in eighths
- 1/2 c. Walnuts, minced
- 1 1/2 pt Cream, whipped
- 3 Tbsp. Sugar Pineapple Chunks, for garnish Maraschino Cherries, for garnish
Directions
- Combine cream, sugar and vanilla. Mix in maraschino cherries, crushed pineapple, marshmallows, and minced walnuts. Chill. Cut with serrated knife, 1 inch slice from top of a 10 inch round angel cake. Cut out a ring 2 inches wide and 2 inches deep. Spoon in chilled filling. Replace slice cut from top.
- Frosting: Beat cream and sugar together with mixer.
- Frost top and sides of cake. Chill. Decorate with pineapple chunks and maraschino cherries.
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Comments
October 11, 2013I used to make a version of this recipe years ago. If you stabilize the whipped cream with 1 packet of unflavored gelatin dissolved in a Tablespoon or 2 of water first, then folded in...it holds up much better. I always added toasted coconut, which really makes this recipe and omit or used crushed pineapple, well drained of course. My recipe came from a 90 some year young lady and that was in 1976. She made it all her life and called it Angel Charlotte Russe Cake.
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