Lemonade Cake I

Name: Lemonade Cake I
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package yellow cake mix; 1 quart vanilla ice cream; 6 drops red food coloring; 1 (6 ounce) can frozen lemonade concentrate, thawed; 2 cups heavy whipping cream; 2 tablespoons white sugar

Vegetarian Dairy

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Ingredients

1 (18.25 ounce) package yellow cake mix ⓘ
1 quart vanilla ice cream ⓘ
6 drops red food coloring ⓘ
1 (6 ounce) can frozen lemonade concentrate, thawed ⓘ
2 cups heavy whipping cream
2 tablespoons white sugar ⓘ

Instructions

Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.

Nutrition & Diet Analysis (per serving)

381 kcal 19% DV

Protein Fat Carbs

Macronutrients

Protein 3.4g 7% DV

Total Fat 11.3g 14% DV

Carbs 69.7g 25% DV

Fiber 2.2g 8% DV

Sugar 38.9g 78% DV

Electrolytes

Sodium 200mg 9% DV

Potassium 69.8mg 1% DV

Cholesterol 33.5mg 11% DV

Vitamins & Minerals

Vitamin A 136mcg 15% DV

Vitamin C 3.7mg 4% DV

Vitamin D 0.4mcg 2% DV

Calcium 79mg 6% DV

Iron 0.4mg 2% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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