Creamside Cake - cooking recipe

Ingredients

2 (10 3/4 oz.) pound cakes
1 qt. orange sherbet, softened
1 c. heavy cream
1/4 c. sugar
1 tsp. vanilla extract

Preparation

Line bottom
and
2 long sides of a 9 x 5 x 3-inch loaf pan with
waxed
paper.
Cut cake into 3 even slices, put them in the pan and trim remaining slices to fit pan.
Pack sherbet into cake lined
pan; top with remaining slice of pound cake. Cover with waxed paper; freeze for at least 3 hours.
Combine cream, sugar and vanilla;
beat.
Put on top of cake;
freeze until ready to serve.
Makes 12 servings.