Zutaten für Summertime Pink Lemonade Cake
- Yellow Cake Mix
- Water, oil, and eggs as directed on cake mix box
- Vegetable Oil
- Water, oil, and eggs as directed on cake mix box
- Vanilla Ice Cream
- Frozen Pink Lemonade Concentrate
- Red Food Coloring
- Whipping Cream
- 2 tablespoons powdered sugar
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Zubereitung von Summertime Pink Lemonade Cake
- Preheat oven to the temperature specified on your cake mix box. Prepare the cake mix according to package directions, adjusting the amount of water, oil, and eggs as needed.
- Pour batter into two greased and floured 9-inch round cake pans.
- Bake according to the cake mix box instructions. Let cool completely in the pans.
- While cakes are cooling, let 1 pint of pink lemonade ice cream soften slightly.
- In a medium bowl, gently stir in 1/3 cup of pink lemonade concentrate and a few drops of pink food coloring into the softened ice cream. The amount of food coloring will depend on the desired intensity of pink.
- Line a 9-inch cake pan with foil. Spread the pink lemonade ice cream mixture evenly in the prepared pan. Freeze for 2-3 hours, or until firm.
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Carefully remove the frozen pink lemonade ice cream layer from its pan and place it on top of the first cake layer.
- Top with the second cake layer.
- Place the assembled cake back in the freezer.
- In a large bowl, beat 1 cup of heavy cream with 1/4 cup of pink lemonade concentrate and 2 tablespoons of powdered sugar until stiff peaks form.
- Remove the cake from the freezer. Frost the top and sides of the cake with the whipped cream mixture.
- Return the frosted cake to the freezer for at least one hour to allow the frosting to set before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
147g
Fat
58g
Carbs
21g
