| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Cakes, Fruits | 8 | Servings | |
INGREDIENTS
| 1 | c | Sugar |
| 2 | c | Whipped cream |
| 1/2 | c | Pineapple juice |
| 1/4 | c | Lemon juice |
| 1 | Angel Food loaf cake; | |
| Chilled pineapple sauce | ||
| 2 | tb | Cornstarch |
| 1/2 | c | Sugar |
| 1 1/3 | c | Pineapple juice |
INSTRUCTIONS
H 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 Posted to MM-Recipes Digest by "Robert Ellis" <[email protected]> on Feb 3, 1998
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