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Recipe Orange Cream Cake II (Cake)
Home Cooking Recipes
Required Ingredients:
- 2 (12 ounce) packages prepared pound cake
- 2 pint orange sherbet
- 1 cup heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
Preparing/Cooking:
- 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.
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