Pink Lemonade Cake

1. 1

   Prepare cake mix according to package directions.

2. 2

   Bake in two 9 x 1 1/2 inch round cake pans; cool.

3. 3

   Meanwhile, stir ice cream to soften; quickly stir in 1/2 cup of the concentrate and the food coloring.

4. 4

   Spread evenly in foil-lined 9 x 1 1/2 inch round cake pan.

5. 5

   Freeze 2 or 3 hours or until firm.

6. 6

   Place cake layer on serving plate; top with cream layer, then with second cake layer.

7. 7

   Beat cream with remaining concentrate and the sugar until stiff.

8. 8

   Frost sides and top of cake; return to freezer at least 1 hour or until served.

* Per serving · 4 servings · Values may vary.

No additional tips available.