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Orange Cream Cake II
Orange Cream Cake II
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Total Time:
Create a quick and delicious summer dessert using store-bought pound cake in under 30 minutes. Perfect for warm weather!
Ingredients:
  • 2 (12 ounce) packages prepared pound cake
  • 2 pints orange sherbet
  • 1 cup heavy whipping cream
  • 0.25 cup white sugar
Instructions:
  • Place waxed paper in the bottom and along two long sides of a 9 x 5 x 3 inch loaf pan.
  • Remove the crusts from the pound cakes and slice each cake lengthwise into 3 equal pieces. Use 3 cake slices to line the bottom and long sides of the loaf pan. Trim 2 slices to fit the short ends of the pan, and set aside the scraps for later use.
  • Fill the cake-lined pans with sherbet, then place the remaining slice of cake on top. Use cake scraps to fill any gaps with sherbet showing. Cover with waxed paper and freeze until firm, about 3 hours.
  • Combine cream, sugar, and vanilla in a mixing bowl. Whip until stiff peaks form. Flip cake onto a platter and spread with sweetened whipped cream. Chill in the freezer until serving.

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