If you love the famous
orange sherbet and vanilla ice cream treat on a stick, you'll
love this refreshing cake, a perfect dessert for a summer afternoon.
Creamsicle
Cake
- 2 (10.75-ounce) pound
cakes
- 4 cups orange sherbet,
softened
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Line the bottom and two
long sides of a 9 x 5 x 3-inch loaf pan with waxed paper.
- Trim the crusts from the
pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides
of the loaf pan with 3
of the pound cake slices. Trim
two of the remaining slices to fit the short ends of the pans,
and reserve the scraps.
- Pack the sherbet into
the cake lined pans, and top with the remaining slice of cake. Use the cake scraps
to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze
until firm, at least 3
hours.
- In a mixing bowl, combine
cream, sugar, and vanilla; beat until stiff.
- Invert cake on serving
platter and frost with sweetened whipped cream. Return cake to the freezer until ready to
serve.
Makes 1 loaf cake.
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