Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 10\" Round Cooked Angel Food Cake |
| 1 cup | Heavy Cream; whipped |
| 3 tablespoons | Sugar |
| ½ teaspoon | Vanilla |
| ¼ cup | Maraschino Cherries; quartered |
| ¼ cup | Crushed Pineapple; drained |
| ¼ pounds | Marshmallows; cut in eighths |
| ½ cup | Walnuts; chopped |
| 1½ pint | Cream; whipped |
| 3 tablespoons | Sugar |
| \N \N | Pineapple Chunks; for garnish |
| \N \N | Maraschino Cherries; for garnish |
FROSTING
Combine cream, sugar and vanilla. Fold in maraschino cherries, crushed pineapple, marshmallows, and chopped 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.
Posted to recipelu-digest Volume 01 Number 350 by James and Susan Kirkland <kirkland@...> on Dec 08, 1997