Pink Lemonade Cake Recipe
Yield: 1 cakeRecipe by luhu.jp
Ingredients:
1: 18 1/2-oz box yellow cake,
-thawed,
-mix,
1 cup: Whipping cream,
1 quart: Vanilla ice cream,
2 tbsp: Sugar,
6: dr Red food coloring,
Decorative rosebud candy,
1 6-oz can: frozen pink,
-mints, optional
-lemonade concentrate,
Directions:
Prepare cake mix according to package directions; bake as directed in
2 9-inch round cake pans. Cool. Stir ice cream to soften; quickly
stir in the red food coloring and 1/2 cup of the lemonade
concentrate. Spread mixture evenly in foil-lined 9-inch round cake
pan. Freeze 2 to 3 hours until firm. Place on cake layer on serving
plate; add ice cream layer and top with second cake layer. Whip
cream with the remaining lemonade concentrate and the sugar until
stiff peaks form. Frost sides and top of cake; trim with rosebud
candy mints, if desired. Return to freezer for at least 1 hour or
until serving time.
~Mrs. Yvonne Waguespack, Terrebonne Parish (Gray)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp
2 9-inch round cake pans. Cool. Stir ice cream to soften; quickly
stir in the red food coloring and 1/2 cup of the lemonade
concentrate. Spread mixture evenly in foil-lined 9-inch round cake
pan. Freeze 2 to 3 hours until firm. Place on cake layer on serving
plate; add ice cream layer and top with second cake layer. Whip
cream with the remaining lemonade concentrate and the sugar until
stiff peaks form. Frost sides and top of cake; trim with rosebud
candy mints, if desired. Return to freezer for at least 1 hour or
until serving time.
~Mrs. Yvonne Waguespack, Terrebonne Parish (Gray)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-15-95
Source from luhu.jp