Razzle Dazzle Recipes - Ice Cream
Pink Lemonade Cake Recipe
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Pink Lemonade Cake
1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Rosebud candy mints for garnish
Prepare cake mix according to package directions. Bake as directed
in two greased and floured 9 x 1 1/2-inch round layer cake pans.
Stir ice cream in a bowl to soften. Quickly stir in the food
coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a
foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours,
or until firm.
Place one cooled cake layer on serving plate; cover with ice cream
layer, then top with second cake layer. Whip the cream with the
sugar and remaining lemonade concentrate until stiff. Frost sides
and top of cake with the whipped-cream mixture. Garnish with rosebud
candy mints, if desired. Return to freezer for at least 1 hour.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes