A ready-made pound cake
makes easy work of this yummy ice cream sandwich layer cake.
Neapolitan
Ice Cream Sandwich Cake
- 1 (10.3/4-ounce) frozen
loaf pound cake, partially thawed
2 cups vanilla ice cream, slightly softened - divided use
- 2 tablespoons HERSHEY'S
Strawberry Syrup
2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK
Syrup
- Remove cake from foil
pan; line pan with plastic wrap.
- With serrated knife, slice
cake horizontally into 3 layers; place bottom cake layer into
prepared pan and place in freezer.
- Stir together 1 cup ice
cream and strawberry syrup in small bowl; spread over cake layer
in pan. Gently place second cake layer on top of strawberry mixture;
immediately return to freezer.
- Stir together remaining
1 cup ice cream and chocolate syrup in small bowl; spread over
cake layer in pan. Top with third cake layer; cover and freeze
until firm.
- Serve frozen, cut into
slices. Cover; freeze leftover cake.
Makes about 8 servings.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
