Quick Ice Cream Cake Recipe
Ingredients
| 8-inch sponge cake, fairly thick | ||
| 1 pint vanilla ice cream somewhat softened | ||
| 1 pint raspberry sherbet somewhat softened | ||
| Whipped heavy cream | 1 1/2 Cup (16 tbs), sweetened | |
Directions
1.
Slit the cake into 2 layers and spread the ice cream over the bottom layer as smoothly as possible.
2.
Spread the raspberry sherbet over the ice cream.
Put on the second layer of cake.
3.
Frost the top and sides with the whipped cream and put in the freezer 2-3 hours.
Serve with raspberry sauce {see Index).
Slit the cake into 2 layers and spread the ice cream over the bottom layer as smoothly as possible.
2.
Spread the raspberry sherbet over the ice cream.
Put on the second layer of cake.
3.
Frost the top and sides with the whipped cream and put in the freezer 2-3 hours.
Serve with raspberry sauce {see Index).
Chef
