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Pink Lemonade Ice Milk Cake Recipe
|Angel food cake||16 Ounce (Round Cake)|
|Vanilla ice milk||3 Cup (48 tbs), softened|
|Frozen pink lemonade concentrate||9 Tablespoon (1/2 Cup Plus 1 Tablespoon, Unthawed)|
|Chopped fresh strawberries||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2360 Calories from Fat 336
% Daily Value*
Total Fat 37 g57.5%
Saturated Fat 11.8 g58.9%
Trans Fat 0 g
Cholesterol 137.9 mg
Sodium 2102.3 mg87.6%
Total Carbohydrates 484 g161.4%
Dietary Fiber 3 g12%
Sugars 202.1 g
Protein 37 g73.1%
Vitamin A 0.4% Vitamin C 210.5%
Calcium 2.4% Iron 3.4%
*Based on a 2000 Calorie diet
Combine softened ice milk, pink lemonade concentrate, and chopped strawberries in a large bowl; stir well.
Place bottom layer of angel food cake in an 8-inch tube pan; spread half of ice milk mixture over cake, and top with middle layer of cake.
Freeze 30 minutes.
Spread remaining ice milk mixture over middle layer of cake, and top with remaining cake layer.
Cover and freeze 4 hours or until firm.
Slice into wedges.