Pink lemonade cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 18 1/2-oz box yellow cake mix | |
| 1 | quart | Vanilla ice cream |
| 6 | drops | Red food coloring |
| 1 | 6-oz can frozen pink lemonade concentrate; thawed | |
| 1 | cup | Whipping cream |
| 2 | tablespoons | Sugar |
| Decorative rosebud candy mints (optional) | ||
Directions
Prepare cake mix according to package directions; bake as directed in 2 9-inch round cake pans. Cool. Stir ice cream to soften; quickly stir in the red food coloring and ½ cup of the lemonade concentrate. Spread mixture evenly in foil-lined 9-inch round cake pan. Freeze 2 to 3 hours until firm. Place on cake layer on serving plate; add ice cream layer and top with second cake layer. Whip cream with the remaining lemonade concentrate and the sugar until stiff peaks form. Frost sides and top of cake; trim with rosebud candy mints, if desired. Return to freezer for at least 1 hour or until serving time.
~Mrs. Yvonne Waguespack, Terrebonne Parish (Gray) from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95