Persimmon Cake
INGREDIENTS:
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;
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)
~Mrs. Yvonne Waguespack, Terrebonne Parish (Gray)