Is there a recipe for angel food cake with sour cream in it?
Ambrosia Angel Food Cake 1 10-inch sponge or angel cake 2 cups sour cream 1 (20 ounce) can crushed pineapple, drained 1 can flaked coconut, or about 1 1/4 cups 1/4 cup light brown sugar, packed 1 (11 ounce) can mandarin orange sections, drained Cut cake horizontally into 3 even layers. Combine sour cream, crushed pineapple, coconut, and brown sugar. Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly. Keep this ambrosia cake refrigerated.
