Pink Lemonade Cake
Yield
8 servingsPrep
15 minCook
40 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | quart |
vanilla ice cream
|
*
|
| 1 | can |
lemonade concentrate, pink
frozen |
* |
| 6 |
food coloring
red |
*
|
|
| 1 | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 1 | can |
lemonade concentrate, pink
frozen |
* |
| 6 |
food coloring
red |
*
|
|
| 237 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Prepare cake mix according to package directions.
Bake in two 9 x 1½ inch round cake pans; cool.
Meanwhile, stir ice cream to soften; quickly stir in ½ cup of the concentrate and the food coloring.
Spread evenly in foil-lined 9 x 1½ inch round cake pan.
Freeze 2 or 3 hours or until firm.
Place cake layer on serving plate; top with cream layer, then with second cake layer.
Beat cream with remaining concentrate and the sugar until stiff.
Frost sides and top of cake; return to freezer at least 1 hour or until served.
