Pink Lemonade Ice Milk Cake Recipe
Ingredients
| 1 (16-ounce) round angel food cake | ||
| 3 cups vanilla ice milk, softened | ||
| 1/2 cup plus 1 tablespoon frozen pink lemonade concentrate, unthawed | ||
| Strawberries | 1 Cup (16 tbs), chopped | |
Directions
Slice cake horizontally into 3 layers; set aside.
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.
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.
Chef
