Rum Angel Dessert

Ingredients

• 1 large angel food cake
• 1/2 cup butter
• 1 1/2 cups icing sugar
• 5 egg yolks
• 1/4 cup rum
• 1 cup whipping cream, whipped until frothy

Directions

1. 1

   Cut angel cake into 3 layers.

2. 2

   Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.

3. 3

   Lastly, add flavouring, mix well and spread between layers.

4. 4

   Let stand in refrigerator 3-4 hours or overnight.

5. 5

   Ice with whipped cream.

6. 6

   Keep refrigerated.

7. 7

   - sherry or brandy can be used instead of rum, if preferred.