Tuesday, June 29, 2010

Ending It With Something Sweet: Ice Cream Tunnel Cake

Did you ever see a recipe in a magazine and think - that looks good enough - I could almost eat the picture?

That's what happened to me - this recipe looked that good!

But I royally messed it up by:

A. Not following the directions very carefully - I kept thinking - I know what I am doing!

B. Using a meatloaf pan instead of just foil. I spread the ice cream out way past the edge of the cake.

C. Trying to throw this together too quickly - we were headed out the door to go see Toy Story 3 and I wanted it to be ready for an after supper treat.

Learn from me People - Take your time, follow directions and maybe you will have a masterpiece on your hands!

It really does taste as good as it looked in the magazine!

Ice Cream Tunnel Cake
Parenting Magazine July 2010



1 lb strawberries, sliced
2 Tbsp sugar, divided
2 cups fresh blueberries
1 15oz prepared angel food cake
2 cups strawberry ice cream, softened


Toss the strawberries and blueberries each with 1 Tbsp sugar.

Using a serrated knife, slice off the top inch of the cake and carefully set it aside. Leaving a 1 inch wall on either side, cut a "trench" in the bottom part of the cake. Stop at least 2 inches from the bottom.

Layer strawberries, ice cream and blueberries in the trench, taking care to stay level with the top of the walls at the end. (You'll have some fruit left over.) Place the cake "lid" back on and freeze two hours or overnight.

Just before serving, spoon the remaining fruit over the top of the cake or serve it with each slice.


This is most certainly a 5 spoon dessert - even if it looks like Miss Maddy made it.


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