Summertime Pink Lemonade Cake

1. 1

   Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool.

2. 2

   Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring.

3. 3

   Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm.

4. 4

   Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer.

5. 5

   Beat cream with remaining concentrate and sugar until stiff.

6. 6

   Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.