Strawberry Sundae Cake Recipe
Ingredients
| Cake flour | 1 1/4 Cup (16 tbs) | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable shortening | 1/3 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Vanilla Ice Cream | 2 Pint, softened | |
| 1 pint raspberry sherbet, softened | ||
| Heavy cream | 2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Strawberry Topping | ||
Directions
1. Grease a 9-inch layer cake pan; line bottom with wax paper; grease paper.
2. Sift flour, baking powder and salt onto wax paper.
3. Beat shortening in small bowl of electric mixer at medium speed; gradually beat in the 3/4 cup sugar until mixture is fluffy, then beat in eggs, one at a time, and vanilla.
4. Add sifted flour mixture, a third at a time, alternately with milk, stirring just until blended; pour into prepared pan.
5. Bake in moderate oven (350°) 30 minutes, or until top springs back when lightly pressed with fingertip.
6. Cool cake in pan on wire rack 5 minutes. Loosen around edge with a knife; turn out onto rack; peel off wax paper; cool cake completely.
7. Split cake, crosswise, into three thin layers with a sharp knife; press bottom layer into an 8-inch spring-form pan. Spread with 1 pint of the vanilla ice cream; top with second layer; spread with all of the raspberry sherbet; top with third cake layer. Spread with remaining 1 pint vanilla ice cream.
8. Cover pan with plastic wrap; freeze several hours, or until very firm.
9. Beat cream with the 1/4 cup sugar and 1 teaspoon vanilla until stiff in a small deep bowl. .
10. Release spring from pan and carefully lift off side; place cake on a cookie sheet. Frost side and top with part of the whipped cream mixture; spoon remaining in puffs around top edge to make a rim. Freeze overnight.
11. Prepare STRAWBERRY TOPPING I and cool. Just before serving, place frozen cake on a serving plate; spoon strawberry topping in center. Cut cake in wedges with a sharp knife.
2. Sift flour, baking powder and salt onto wax paper.
3. Beat shortening in small bowl of electric mixer at medium speed; gradually beat in the 3/4 cup sugar until mixture is fluffy, then beat in eggs, one at a time, and vanilla.
4. Add sifted flour mixture, a third at a time, alternately with milk, stirring just until blended; pour into prepared pan.
5. Bake in moderate oven (350°) 30 minutes, or until top springs back when lightly pressed with fingertip.
6. Cool cake in pan on wire rack 5 minutes. Loosen around edge with a knife; turn out onto rack; peel off wax paper; cool cake completely.
7. Split cake, crosswise, into three thin layers with a sharp knife; press bottom layer into an 8-inch spring-form pan. Spread with 1 pint of the vanilla ice cream; top with second layer; spread with all of the raspberry sherbet; top with third cake layer. Spread with remaining 1 pint vanilla ice cream.
8. Cover pan with plastic wrap; freeze several hours, or until very firm.
9. Beat cream with the 1/4 cup sugar and 1 teaspoon vanilla until stiff in a small deep bowl. .
10. Release spring from pan and carefully lift off side; place cake on a cookie sheet. Frost side and top with part of the whipped cream mixture; spoon remaining in puffs around top edge to make a rim. Freeze overnight.
11. Prepare STRAWBERRY TOPPING I and cool. Just before serving, place frozen cake on a serving plate; spoon strawberry topping in center. Cut cake in wedges with a sharp knife.
Chef
