Mother's Day Ice Cream Cake
Source of Recipe
Marla
List of Ingredients
Mother's Day Ice Cream Cake
1 pint chocolate ice cream, frozen yogurt or sorbet
1 pint strawberries, rinsed, drained
2 tablespoons confectioners' sugar
1 (16-ounce) angel food cake
3 cups sweetened whipped cream or thawed non-dairy whipped topping
10 chocolate-covered strawberries, optional, see recipe below
Recipe
1) Set ice cream out at room temperature. Slice strawberries into serving
dish; fold in confectioners' sugar and set aside.
2) Place angel food cake on serving plate. With serrated knife, remove a
3/4-inch slice from top of cake; set aside. Trim out a hollow around inside
of cake 1 1/2-inches wide and 2 inches deep, reserving removed cake for
another use.
3) Fill the hollow in the cake with the ice cream and replace the top of the
cake. Frost with whipped cream.
4) To serve immediately, surround with chocolate
-coated strawberries, if desired and pass sliced strawberries. To serve any more than 5 minutes later, wrap and store cake in freezer and berries in the refrigerator. Cake may be
stored in the freezer for up to a week if well wrapped. Berries should be
prepared no more than 3 hours before serving.
Nutrition Information Per Serving (10 Servings): Calories, 312; fiber, 1
grams; total fat, 16 grams; cholesterol, 58 milligrams; sodium, 265
milligrams; carbohydrate, 39 grams; protein, 5 grams.
source is unknown
|
|
member logon
