Ingredients
12
12 servings
- •1 (18.25 ounce) package yellow cake mix
- •1 quart vanilla ice cream
- •6 drops red food coloring
- •1 (6 ounce) can frozen lemonade concentrate, thawed
- •2 cups heavy whipping cream
- •2 tablespoons white sugar
Instructions
- Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
- 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.
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 453
- Carbohydrate: 56g
- Fat: 25g
- Fiber: 1g
- Protein: 4g
- Sugar: 38g
Related Recipes
Lemonade Cake
Lemon Cake
Creamy Lemon Cake
Lemon Cooler Cream Cake
Lemonade Frosting
Lemonade Frosting
Lemon Cheese Cake
Strawberry Lemonade Poke Cake
Raspberry Lemonade Cupcakes
Lemon Snowflake Cookies
Lemon Bundt Cake
