Pink Lemonade Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes | 8 | Servings | |
INGREDIENTS
| 1 | Yellow cake mix | |
| 1 | qt | Vanilla ice cream |
| 1 | 6oz fz. pink lemonade concen | |
| 6 | Drops red food coloring | |
| 1 | c | Whipping cream |
| 2 | T | Sugar |
INSTRUCTIONS
Prepare cake mix according to package directions. Bake in two 9x 1 1/2 in round cake pans; cool. Meanwhile, stir ice cream to soften;quickly stir in 1/2 cup of the concentrate and the food coloring. Spread evenly in foil-lined 9x1 1/2 in round cake pan. Freeze 2 or 3 hours ortill firm. Place cake layer on serving plate; top with icream layer, then with second cake layer. Beat cream with remaining concentrate and the sugar till stiff. Frost sides and top of cake; return to freezer at least 1 hour or till served. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 241
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 67.6mg
Sodium: 60.1mg
Potassium: 143.8mg
Carbohydrates: 18.4g
Fiber: <1g
Sugar: 16.1g
Protein: 2.7g