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Nutrition Facts
Serving Size 175 g
(Approx. 12 Servings)
Amount Per Serving
Calories 340 Calories From Fat 50
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 220 mg 9%
Total Carbohydrate 69 g 23%
Dietary Fiber 2 g 8%
Sugars 41 g
Protein 4 g
Vitamin A 0% Iron 0%
Vitamin C 2% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sherbet Rainbow Cake

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
12  People


Recipe makes 12 Servings

16 Oz H-E-B Baker's Scoop Angel Food Cake Mix
2 cup(s) H-E-B Creamy Creations Orange Sherbet
2 cup(s) H-E-B Creamy Creations Lime Sherbet
2 cup(s) H-E-B Creamy Creations Pineapple Sherbet
16 Oz Hill Country Fare Whipped Topping, frozen
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Cook angel food cake according to box directions and set aside to cool.
Using a bread or serrated knife, slice angel food cake into four equal layers and set aside.
Place bottom cake layer back into cake pan.
Evenly spread orange sherbet over cake layer and gently press second cake layer over sherbet.
Repeat layering the lime and pineapple sherbets between remaining cake layers.
Wrap cake with plastic wrap and freeze for 30 minutes or until firm and frozen.
Remove frozen cake from pan and place upside down on a cake plate.
Using a spatula, spread whipped topping on cake.
Serve immediately or return to freezer until ready to serve.



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