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Pink Lemonade Cake

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Submitted by BJRB

YIELD

8 servings

PREP

15 min

COOK

40 min

READY

3 hrs

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
1 0.9
QUART L VANILLA ICE CREAM *
1 1
CAN CAN LEMONADE CONCENTRATE, PINK
frozen *
6 6
1 237
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 415 43% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 449mg 19%
Total Carbohydrate 19g 19%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 10% Vitamin C 1%
Calcium 12% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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