Ingredients
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1/2 gallon lemon sherbet or 1/2 gallon ice cream
1 white cake mix
3 egg whites
1 1/2 cups cold water
1/2 - 1 teaspoon lemon flavoring
12 ounces Cool Whip, thawed (1 tub)
1 drop yellow food coloring (optional)
1 lemon, zest of, cut in superfine strips
Preparation
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Allow ice cream or sherbet soften slightly.
Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
Preheat oven to 350\u00b0F.
Grease and flour bottom only of 2 9-inch pans.
Blend cake mix with egg whites, water and lemon extract.
Beat according to instructions on the box.
Pour into the 2 pans, dividing evenly.
Bake 30 minutes or until toothpick comes out clean: the top should \"spring\" back, when lightly touched in the center.
Cool 10 minutes in pan, then invert onto wire rack.
Cool completely.
Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
Mix food color into Cool Whip at this time, if you choose to.
Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
Push down lightly for the ice-cream to adhere better to the cake rounds.
Cover the cake with Cool Whip, making swirls with a spatula.
Sprinkle with lemon strips.
Return to the freezer until ready to serve depending on the setting of your freezer.
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