Thursday, August 8, 2013

RASPBERRY ICE CREAM CAKE

1 loaf pound cake sliced horizontally into thirds
1 1/2 cups fresh raspberries
1 pint vanilla ice cream, softened
powdered sugar for dusting


Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.

Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.


Martha Stewart Everyday Food recipe.

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