Wednesday, August 12, 2009

Pink Lemonade Cake

1 pkg. yellow cake mix
1 qt. vanilla ice cream
1 (6 oz.) can frozen pink lemonade concentrate, thawed
5 or 6 drops red food coloring
1 c. whipping cream
2 tbsp. sugar

Prepare cake according to directions. Bake in two 9 inch cake pans. Remove from pans and cool.
Meanwhile, stir ice cream to soften and quickly stir in 1/3 cup lemonade concentrate and food coloring. Spread evenly in a foil-lined 9-inch cake pan. Freeze 2-3 hours or until firm.

Place cake layer on serving plate. Top with ice cream layer, then second cake layer. Whip cream with remaining concentrate and 2 tablespoons sugar until stiff. Frost sides and top of cake. Return to freezer at least 1 hour or longer. Will keep in freezer for awhile if properly wrapped.

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