Pink lemonade cake

Yield: 1 cake

Measure Ingredient
1 \N 18 1/2-oz box yellow cake mix
1 quart Vanilla ice cream
6 drops Red food coloring
1 \N 6-oz can frozen pink lemonade concentrate; thawed
1 cup Whipping cream
2 tablespoons Sugar
\N \N Decorative rosebud candy mints (optional)

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

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