Strawberry Punch Bowl Cake - cooking recipe

Ingredients
    1 angel food cake
    1 (12 oz.) container whipped topping
    1 (16 oz.) container sour cream
    1 (5 1/2 oz.) can evaporated milk
    1/4 c. powdered sugar
    1 pkg. strawberry glaze mix
    1 qt. fresh strawberries, sliced (can use frozen)
Preparation
    Break cake into small pieces and place in punch bowl.
    Mix sour cream, milk, whipped topping and sugar until smooth.
    Fold into cake.
    Mix glaze and strawberries.
    Pour over cake.
    Chill and serve.
    Yields 12 to 15 servings.

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