Chilled Pineapple Angelcakes, fruits 1 cup sugar 2 cup whipped cream 1/2 cup pineapple juice 1/4 cup lemon juice 1 angel food loaf cake 1 h 1 chilled pineapple sauce 2 tablespoon cornstarch 1/2 cup sugar 1 1/3 cup pineapple juice Add 1 cup sugar to whipped cream; slowly fold in fruit juices. Cut cake lengthwise into 1-inch-thick slices; line bottom of loaf pan. Layer with cake and whipped cream mixture alternately. Refrigerate for 4 hours or overnight; cut into squares. Serve in chilled dessert dishes. Prepare sauce: Mix cornstarch and sugar; add juice. Cook until thickened; chill thoroughly. Pour sauce over cake squares. Serves 8. From Home Cooking May '97 Formatted for MM by Pegg Seevers 9/13/97 |
