"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Red, White, And Blue Angel Food Ice-Cream Cake Recipe

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This recipe for Red, White, And Blue Angel Food Ice-Cream Cake, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Cake Mix Doctor
Added: Saturday, May 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box (16 oz.) Angel Food Cake Mix
1 1/4 Cups Water
4 Cups (2 pints) Strawberry Ice Cream, Softened
2 Cups (1 pint) Blueberry Ice Cream, Softened
1/4 Cup Slivered Almonds, Toasted
1 Cup Fresh Small, Whole Strawberries, Rinsed and Drained
Sweetened Cream:
1 Cup Heavy Whipping Cream
1/4 Cup Powdered Sugar

Directions:
Directions:
Remove the top oven rack and move the other rack to the lowers position. Preheat oven to 350. Set aside an ungreased 10-in. tube pan. Prepare the cake mix according to the package instructions, usin 1 1/4 cups water. The batter should look well combined. Pour the batter into the pan, smoothing it out with a rubber spatula. Place the pan in the oven. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 40 to 44 minutes. Remove the pan from the oven and invert the pan onto the neck of a heatproof glass bottle. Allow it to cool completely, 1 to 1 1/2 hours. Remove the pan from the bottle. Run a long, sharp knife around the edge of the cake and invert it onto a platter that can withstand the freezer.
Carefully split the cake horizontally into 4 layers. Place the bottom layer on teh platter, and spread with half of the strawberry ice cream. Place the platter in the freezer and freeze until the ice cream is soild, about 15 minutes. Remove the platter from the freezer. Place the second layer on top of the strawberry ice cream and spread the blueberry ice cream on top. Place the platter in the freezer and freeze for 15 minutes, or until the ice cream is solid. Remove the platter and add the third layer of cake and spread with the remaining strawberry ice cream. Place the reamining cake layer on top. Cover the cake with plastice wrap and place in the freezer until the cake is quite firm, 2 hours. When the cake is frozen, prepared the Sweetened Cream:
Place a clean, large mixing bowl and mixer beaters in teh freezer for a few minutes while you assemble the ingredients. Pour the whipping cream into the chilled bowl and beat with the mixer on high speed until the cream has thickened, 1 1/2 minutes. Stop the mixer and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.
Remove the platter from the freezer and spread the top and sides of the cake quickly with the Sweetened Cream, using clean, smooth strokes. Sprinkle the toasted almonds over the top. Garnish with the whole strawberries. Slice and serve at once, or wrap the cake lightly with waxed paper and return the platter to the freezer.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5 Minutes

 

 

 

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