Recipe - Angel Summer Cake

1 pt Frozen yogurt
One 10inch angel food cake
1 cup Frozen light whipped
topping; thawed

Soften the frozen yogurt in the refrigerator for 15 to 20 minutes.
Meanwhile, with a serrated knife, slice the cake horizontally 1 inch
from the top. Carefully remove the top of the cake; set aside. Cut
and scoop out a tunnel around the center of the cake, leaving a
3/4inch border of cake on the sides and bottom. (Reserve the
scoopedout cake for trifle or another use.) Spoon the softened
frozen yogurt evenly into the tunnel, replace the top of the cake,
wrap with plastic wrap, and freeze for about 2 hours, or until firm.
When ready to serve, dollop the cake with the whipped topping.

NOTE: You can use your favorite of frozen yogurt, sherbet, sorbet, or
ice cream and, for the finishing touch, garnish with fresh summer
berries and maybe a few mint sprigs. You can freeze the cake for up
to 3 days just add the whipped topping and any garnishes right
before serving.

Converted by MC_Buster.

NOTES : 12