Angel Food Cake Push Pops with Pink Lemonade Frosting

Name: Angel Food Cake Push Pops with Pink Lemonade Frosting
Prep time: 30 min
Yield: 8
Cuisine: Deep South,
Ingredients: 1 package (10 oz) round angel food cake; 1 cup (2 sticks) butter softened; 1 tsp McCormick® Pure Lemon Extract; 1 package (16 oz) confectioners' sugar sifted; 2 tbsps milk; 6 drops McCormick® Red Food Color; 8 cake push pop molds

A fun new dessert trend -- cake and frosting layered in a push pop container. The flavor variations are endless. We've layered angel food cake with a pink lemonade frosting for a no-bake summertime treat.

30m

PREP TIME

514

CALORIES

7

INGREDIENTS

Servings: 8

Ingredients

1 package (10 ounces) round angel food cake
1 cup (2 sticks) butter, softened
1 teaspoon McCormick® Pure Lemon Extract
1 package (16 ounces) confectioners' sugar, sifted
2 tablespoons milk
6 drops McCormick® Red Food Color
8 cake push pop molds

KEY PRODUCTS

INSTRUCTIONS

1 Cut angel food cake into 1/2-inch thick layers. Cut out 32 rounds with the same diameter as the push pop molds. For easier cutting, press out cake rounds with a round cookie cutter. Set aside.
2 Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add lemon extract; mix well. Gradually add confectioners' sugar, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add milk and red food color; beat until light and fluffy. Fill piping bag fitted with a small plain tip with frosting.
3 For each Push Pop, pipe a small amount of frosting into push pop mold. Place 1 cake round into tube, pressing into the frosting. Top with a small amount of frosting and a second cake round. Repeat layering for a total of 4 cake layers. Top with frosting.