Lemonade Cake I

Directions

1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

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Reviews (19)

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18

STEPHENE5

Dec. 4, 2003

"Excellent summertime cake! I won 1st place in a dessert contest with this one. Added some thin slices of lemon on top with a maraschino cherry! Excellent!!!!!..." See more"

13

CHWATKINS

Feb. 10, 2003

"I made this cake for our recent block party and everyone loved it!!! I used a 12 oz. can of lemonade concentrate to make it more lemony, and substituted Cool Whip for the whipping cream and sugar as ..." See moresuggested by one of the other reviewers. Try this one! You'll be happy you did!"

8

Jolli

Mar. 4, 2004

"I saw this recipe over two years ago at this site and could not wait to try it. I finally got the chance at a dinner party. I served it in souffle dishes for that personal touch. It was like woah!..." See more"