br>To make the sponge cake, beat egg yolks, sugar and
an to aid when releasing cake from pan). Cut a 1
container of pineapple-coconut ice cream in the refrigerator for 30
ith parchment paper.
Divide ice cream into 3 portions. Return 2
br>Spread a layer of ice cream over the cookies.
Repeat
old lime syrup in an ice cream machine, following the manufacturer's
he amount of ice cream necessary for this mountain cake. You will probably
ut ice cream to thaw until softened. (Any flavor of ice cream will
ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer
ablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans
hile cake is baking let the ice cream soften a bit.
Spread ice cream
In tube or Bundt pan, place half of cake pieces.
Let ice cream get soft.
Spoon half of ice cream over cake.
Pour half of sauce over top.
Add rest of cake and ice cream.
Let ice cream melt into cake (about 1 hour).
Refreeze overnight.
Unmold on serving dish.
Serve remaining sauce over sliced ice cream cake. Delicious!
Prepare cake according to package directions; bake
yer with 2 cups softened ice cream. Freeze layers for 30 to
f a 8-inch round cake pan with removeable side with
e inner side of the cake pan, packing them snugly together
uickly spread half the strawberry ice cream evenly in pan; cover with
y 6 inches. Scoop the ice cream into a large bowl, then
Line a tray with heavy wax paper.
Slice the angel food cake in thirds horizontally. Slice the ice cream in thirds horizontally.
Place a layer of cake, a layer of ice cream, cake, ice cream, cake and ice cream. Cover and store in freezer.
Slice and serve when ready.