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Ice Cream Angel Cake

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Recipe

 

Yield

1 cake

Prep

10 min

Cook

20 min

Ready

2 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 package angel food cake
white mix, 14.5 oz size
* Camera
1 quart strawberry ice cream
softened/divided
*
1 pint chocolate ice cream
softened
*
2 cups whipped cream frosting
(see recipe)
*
¼ cup almonds
* Camera
1 cup chocolate leaves
(optional)
*

Ingredients

Amount Measure Ingredient Features
1 package angel food cake
white mix, 14.5 oz size
* Camera
0.9 l strawberry ice cream
softened/divided
*
473 ml chocolate ice cream
softened
*
473 ml whipped cream frosting
(see recipe)
*
59 ml almonds
* Camera
237 ml chocolate leaves
(optional)
*

Directions

Prepare and bake cake mix according to package directions, using a 10-inch tube pan.

Invert pan on funnel or bottle until cake is completely cooled (approximately 2 hours).

Loosen cake from sides of pan using a narrow metal spatula.

Remove from pan; then split cake horizontally into 4 layers.

Place bottom layer of cake on a cake plate and spread with half of strawberry ice cream; freeze.

Add second cake layer, and spread with chocolate ice cream; freeze.

Add third cake layer, and spread with remaining strawberry ice cream; freeze.

Place remaining layer, cut side down, on top of cake.

Cover and freeze cake several hours.

Spread Whipped Cream Frosting on top and sides of cake.

Sprinkle with almonds. Garnish with chocolate leaves if desired



* not incl. in nutrient facts Arrow up button

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