Could this recipe for Orange Creamsicle Cake from Woman's Day be one of the easiest and coolest desserts for summer ever? I think it just might be. Of course, if one were to make their own Angel Food cake from scratch, one would make this a more challenging recipe.
Here is what you do to make a dessert that the kiddos should love eating, all the while thinking that you are the. best. mom. in. the. world. (Which is a good thing considering Mother's Day is on the horizon. Just saying.)
Go to the grocery store.
Buy an angel food cake.
Buy orange sherbet.
Buy whipped cream.
Go home.
Put the angel food cake upside down on a plate.
Fill cake with the sherbet.
Cover with plastic wrap and freeze 4 hours.
Put your feet up and relax.
Take cake out of freezer.
Remove plastic wrap.
Frost with whipped cream.
Serve.
Let me add that the original recipe includes an option for making candied orange peel and sprinkling it on top of the cake, if desired. I have no such desire, personally. But for anyone who wants to add this step, here it is:
Using a citrus zester, remove the peel from 1 orange in strips. Or use a vegetable peeler to remove the peel from the orange in vertical strips, avoiding as much of the white pith as possible; cut into smaller strips. Bring 2 cups cold water and the peel to a boil in a 2-qt saucepan; drain. In the same saucepan, whisk 1 cup water with 2 cups sugar until sugar dissolves. Add the peel and bring to a boil over medium heat. Reduce heat; simmer the peel 10 to 15 minutes until tender and translucent. Drain; let cool.
Sprinkle on top of frosted cake.