AuthorRetroRuth
From Start With A Dolly Madison Cake, 1955
[cooked-sharing]
Cut Angel Food bar in half horizontally, and then crosswise into 1x3 1/2 inch bars, or into 1 1/2 inch squares. Combine sour cream and brown sugar. Divide cream sugar into three parts and tint each with a different food coloring. Spear cake with a fork to hold while icing. Chill until serving time. Decorate with candies or nuts. Makes about 12 Angel Creams.
Variation: Pineapple Angels - Spoon 1/2 cup pineapple juice generously over Angel Food bar, allowing it to drizzle down the side. Refrigerate for 2 hours. Top each serving with well-drained crush pineapple folding into whipped cream.
Ingredients
Directions
Cut Angel Food bar in half horizontally, and then crosswise into 1x3 1/2 inch bars, or into 1 1/2 inch squares. Combine sour cream and brown sugar. Divide cream sugar into three parts and tint each with a different food coloring. Spear cake with a fork to hold while icing. Chill until serving time. Decorate with candies or nuts. Makes about 12 Angel Creams.
Variation: Pineapple Angels - Spoon 1/2 cup pineapple juice generously over Angel Food bar, allowing it to drizzle down the side. Refrigerate for 2 hours. Top each serving with well-drained crush pineapple folding into whipped cream.
