Jacquie's Stuffed Angel Food Cake

Angel food cake filled with jello, almonds, maraschino cherries, marshmallows, pineapple and macaroon cookies.

Ingredients:

• 1 angel food cake mix prepared per package instructions
• 1/2 small package lemon jello
• 1 pint whipping cream
• 15 blanched almonds, optional
• 10 maraschino cherries, diced
• 5 marshmallows, diced
• 5 macaroon cookies, broken
• 4 slices canned pineapple, diced
• 1 cup hot water
• Canned frosting or hommade using following ingredients:
• 1/3 cup butter, softened
• 1/4 cup cream or evaporated milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups powdered sugar, divided
• Lowfat milk, if needed

Directions:

Cut 1 inch off top of cake. Hollow out remaining cake, leaving a 1/2 inch shell. Dissolve jello in water then refrigerate. When jello begins to set up, beat until fluffy. Add whipping cream and beat into jello. In a bowl, combine fruit, nuts, macarons and pieces of the cake that were removed earlier. Combine jello and whipped cream mixture with other ingredients and place in the hollowed out cake. Replace top and ice with fluffy frosting. Frosting: Place butter in a mixing bowl and beat on medium speed until creamy. Scrape down sides of bowl then add cream, vanilla, salt and 1 cup powdered sugar. Mix on low about 1 minute. Scrape down bowl, and mix on medium low about 3 minutes. Scrape down bowl, and add remaining powdered sugar, 1 cup at a time, stopping frequently to scrape down bowl. Once all powdered sugar is incorporated, check consistency. If it's too thick to spread, add low fat milk, 1 teaspoon at a time, and beat on medium until smooth.

Number of Servings: 10