Rum Angel Dessert - cooking recipe

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

Preparation

Cut angel cake into 3 layers.
Cream butter, add sugar, then cream together; add egg yolks one at a time, beating well after each addition.
Lastly, add flavouring, mix well and spread between layers.
Let stand in refrigerator 3-4 hours or overnight.
Ice with whipped cream.
Keep refrigerated.
- sherry or brandy can be used instead of rum, if preferred.