1 18 1/2-oz box yellow cake -thawed
-mix 1 c Whipping cream
1 qt Vanilla ice cream 2 tb Sugar
6 dr Red food coloring Decorative rosebud candy
1 6-oz can frozen pink -mints (optional)
-lemonade concentrate;
Prepare cake mix according to package directions; bake as directed in
2 9-inch round cake pans. Cool. Stir ice cream to soften; quickly
stir in the red food coloring and 1/2 cup of the lemonade
concentrate. Spread mixture evenly in foil-lined 9-inch round cake
pan. Freeze 2 to 3 hours until firm. Place on cake layer on serving
plate; add ice cream layer and top with second cake layer. Whip
cream with the remaining lemonade concentrate and the sugar until
stiff peaks form. Frost sides and top of cake; trim with rosebud
candy mints, if desired. Return to freezer for at least 1 hour or
until serving time.
~Mrs. Yvonne Waguespack, Terrebonne Parish (Gray)
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by
Tiffany Hall-Graham
Yields
1 cake