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ICE CREAM RIBBON CAKE Recipe

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This recipe for ICE CREAM RIBBON CAKE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Owen
Added: Thursday, July 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Angel food cake (loaf 10x5x3)
1 pint strawberry ice cream
1 pint mint ice cream
1 pint whipping cream
1 tbsp sugar
1 tsp vanilla
1 box shredded coconut (3 1/2 oz)

Directions:
Directions:
Cut cake lengthwise in three layers. Spread strawberry ice cream between first layer and green mint ice cream between second layer. You may substitute your preference for color and flavor of ice cream). Place cake in freezer. Whip cream; add sugar and vanilla and blend. Frost top and sides of cake with whipped cream. Cover with shredded coconut and return to freezer until whipped cream is hard. Wrap in freezer paper and seal. Store in freezer until ready to serve. This will keep for one month.

 

 

 

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