pink lemonade concentrate, frozen
red food coloring drops
How to Make Pink Lemonade Cake
1Prepare cake mix according to package directions.
2Bake in two 9x1 1/2 inch round cake pans; cool.
3Meanwhile, stir ice cream to soften; quickly stir in 1/2 cup of the concentrate and the food coloring.
4Spread evenly in foil-lined 9x1 1/2 inch round cake pan.
5Freeze 2 or 3 hours or until firm.
6Place cake layer on serving plate; top with ice cream layer, then with second cake layer.
7Beat cream with remaining concentrate and the sugar until stiff.
8Frost sides and top of cake; return to freezer at least 1 hour or until served.
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