Here’s an easy, quick cake that tastes great during the long hot summers.
Ice Cream Cake
- 1 (10 inch tube pan) angelfood cake
- 2 quarts strawberry ice cream, softened
- 4 cups confectioners’ sugar
- 8 ounces cream cheese
- 1/2 pint fresh strawberries
1 Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.
2 Mix cream cheese and confectioner’s sugar until light and fluffy.
3 About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.
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