Mom’s Refrigerator Cake
Hi everyone! This is Kristin from Dizzy Busy and Hungry, back at Memories by the Mile for my monthly post. Today I am sharing a recipe that is a throwback to my childhood. My mom used to make this for my three siblings and me every now and then as a special treat. It never fails to conjure a vision in my head of all of us laughing and talking, while sitting around the brightly lit kitchen table enjoying this light and delicious dessert.
This is definitely a favorite dessert with my kids, as well. Imagine light and airy angel food cake, with two layers of creamy, fudgy chocolate frosting, all smothered in whipped topping. This cake is simply delightful! It is not heavy or overly sweet, which makes it a nice little indulgence you can serve for any occasion, or just ‘because’!
As if that wasn’t enough to make you want to eat a giant piece right now, here’s the best part: This is super easy to make, especially if you buy the angel food cake from the grocery store or bakery. Of course, if you have the time and the inclination, you can certainly make your own with your favorite angel food cake recipe. It is up to you! Most of the time, I turn to this recipe when I need a quick and easy dessert, so I go with a store-bought cake. The same can be said for the frosting and whipped topping…you can make your own, or use store-bought!
It is also fun to dress it up for the occasion. I used raspberries and mint leaves on this one to add some pizzazz. The raspberries in particular tasted amazing with this cake! But you can decorate any way you like, using fruit, cookie crumbles, sprinkles, or anything else you wish!
- 1 angel food cake (store-bought or make using your favorite recipe)
- 1 (16 ounce) container of chocolate fudge frosting (or make your own)
- 1 (8 ounce) container lite whipped topping (or your favorite whipped topping)
- optional garnishes/toppings (berries, cookie crumbles, sprinkles, etc)
- Using plain dental floss or large knife, slice the angel food cake from side to side to make 3 approximately equally thick sections.
- Place the bottom section on a cake plate, and spread about half of the frosting over the surface (use less if you want a smaller layer of frosting).
- Place the middle cake section on top of the frosting, and spread the other half of the frosting over the surface.
- Position the last cake section on top.
- Use the whipped topping to frost the outside, top, and inside core of the cake.
- Garnish as desired. Store in the refrigerator until ready to serve.
Thanks to all of you and to Wanda Ann for your hospitality today! It is always a pleasure to post on Memories by the Mile. I hope you will stop by my blog, Dizzy Busy and Hungry, and check out some of the other family-friendly recipes I have! You can also follow me on Facebook, Twitter, Pinterest, or Google+.
Here are a few other recipes from Kristin…