Frozen Raspberry Layer Cake

Recipe Rating:	3 Ratings5
Category:	Cakes
Collections:	Summer Desserts!
Keywords:	Cool, Refreshing
Serves:	10 to 12
Prep Time:	4 Hr 30 Min

Ingredients

2	saralee pound cakes, crusts removed and cut into 1/4th inch slices
3 c	vanilla ice cream, slightly softened
4 c	raspberry sorbe, slightly softened
1 pt	fresh raspberrys
3 Tbsp	chambord, or other raspberry flavored liqueur

Pinched by mmpurple, and 1,391 more.

Linda Griffith

Well Seasoned

Augusta, GA (pop. 1.4M)

sothernladee

Member Since Apr 2011

Linda's Notes:

A very refreshing cake, especially for the lazy days of summer...Very simple b;ut time consuming but the end result is well worth the effort. Hope you will enjoy

Comments from the Test Kitchen:

The perfect light and refreshing summer dessert! I can’t wait to serve this to my friends and family out on the patio...

Directions

Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9 inch springform pan. Cut out a 3 by 27 inch strip of parchment and fit around the inside of the pan. Tape to secure.

Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of the sorbet over the ice cream followed by another lay of pound cake slices. Return cake to the freezer for 10 minutes.

Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.

Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...

Comments

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Karla Everett Karla59

May 19, 2011

looks delicious ..saved :)

Robin DuPree robdupree

May 19, 2011

Yummy!

Bea L. coffeetime

Aunt Bea [coffeetime] has shared this recipe with discussion groups:
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Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

Karla Everett Karla59

Jun 23, 2011

Linda congratulations on the blue ribbon , its well deserved ;-D

Bea L. coffeetime

Jun 23, 2011

Well, lookie, lookie!!! CONGRATULATIONS on the BLUE RIBBON, girl!!!!
I'm sure you'll get many more. Linda ROCKS!!!!

Bea L. coffeetime

Bea Liles [coffeetime] has shared this recipe with discussion groups:
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Linda Griffith sothernladee

Jun 23, 2011

Awe, thank you all....It sounds kind of hard to make but it really isn't. It's so refreshing and very different. Bea, you rock too. You have some really good recipes also.

Pat Morris AugustgaPat

Jul 4, 2012

Linda, I love the look and description of this cake. I have to be patient a few months more before I make it -haven't been able to cook or bake since I broke my arm and wrist. I'll report back after I make it -I am sure it will be great! It is also good to see another Augusta "girl" contributing recipes.

Linda Griffith sothernladee

Jul 5, 2012

Thanks, Pat...Sorry about your arm and wrist,.I hope you will be back in the kitchen soon. It is great to see a home girl on here. I was born and raised in Augusta but live in Evans now. Thanks for the kudos....

Irisa Raina 9 Leiski

Aug 15, 2012

Pat by now I hope your arm is all better and you're back in the kitchen with the rest of us...
Now on to this recipe....looks delish! I love that you used pre-made pound cake, makes life easier....huh?
I use pre-made when ever I can....or just don't have the time to start from scratch.
And raspberries.....yummy....GOOD JOB!!!!

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Frozen Raspberry Layer Cake

Ingredients

Directions

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1-12 of 13 comments

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