Thursday, May 5, 2011


My mom was a party girl.  When I was a kid our house was always filled with family and friends celebrating something.  Mom frequently made this ice cream cake for spring and summer shindigs.  It's a pretty dessert and tastes quite refreshing.  Here's her easy, delicious recipe.  I know she'd be happy I shared.  Happy Mother's Day!

I'm making our cake this weekend (in honor of Mom).  But, this is what it looks like.
Angel Food Ice Cream Cake

1 16 ounce package angel food cake mix

1 1/4 cups water
1 pint lime sherbet
1 pint raspberry sherbet
1 pint orange sherbet
2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla

Prepare cake mix, using water.  Pour into ungreased 10 inch tube pan.  Bake according to package directions.  Invert cake and cool, then remove from pan.
With serrated knife split cake into 4 layers.   Spread the different softened sherbets between the three bottom layers. Top with remaining cake layer.  Put the cake in the freezer to harden a bit.  Whip cream, vanilla, and sugar until soft peaks form.  Frost cake.  Freeze for one hour or more.   Makes 10-12 servings.

Mom, we miss you!

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