cake and ce cream cake

cake and ce cream cake
  • 1 (10 inch) angel food cake
  • 1/2 gallon strawberry ice cream


  1. Take ice cream out of freezer to soften. It should be easy to spread and not melted.
  2. Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
  3. Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.

03/25/2017
cake and ce cream cake, recipe PT15M PT1H 5 455 calories

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