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    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

 

 

 


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