br>To make the sponge cake, beat egg yolks, sugar and
n to aid when releasing cake from pan). Cut a 1
ontainer of pineapple-coconut ice cream in the refrigerator for 30 minutes to
oil. Boil, without stirring, for 1 min. Remove from heat
ith parchment paper.
Divide ice cream into 3 portions. Return 2
For the cake:
Preheat the oven to
Take out ice cream to thaw until softened. (Any flavor of ice cream will work
ver ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20
hile cake is baking let the ice cream soften a bit.
Spread ice cream
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ftened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is
he amount of ice cream necessary for this mountain cake. You will probably
Prepare cake mix as directed, using two 8-inch or two 9-inch layers.
Let cool completely.
Use one of the cake pans as a mold for ice cream layer.
Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife.
Let ice cream harden in freezer.
Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer.
Use Cool Whip as icing.
e inner side of the cake pan, packing them snugly
For crust, heat butter in pan
coops of half of the ice cream and half of the sorbet
ickly spread half the strawberry ice cream evenly in pan; cover
y 6 inches. Scoop the ice cream into a large bowl, then
f a 8-inch round cake pan with removeable side with
he vanilla ice cream into the base of 23cm loose bottom cake tin