FREEZER CAKE RECIPE RECIPES

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LEMON ICEBOX (OR FREEZER) CAKE RECIPE - FOOD.COM



Lemon Icebox (Or Freezer) Cake Recipe - Food.com image

I seem to be on a roll finding no-cook, quick & easy, make-ahead desserts & this 1 by Helen Corbitt from her cookbook w/the catchy title of "Helen Corbitt's Cookbook" doesn't end my trend. Her only comment was "This dessert freezes beautifully & I always keep 1 on hand for emergencies." If you are after a low-cal or low-fat dessert, this is not for you. If you want something yummy & decadent, then read on. My view is it would make having surprise guests an almost worthwhile emergency. Enjoy!

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 serving(s)

Number Of Ingredients 6

1 lemon (peel grated & juice strained)
1 1/2 oranges (peel grated & juice strained)
1 cup butter
1 cup sugar
3 eggs (separated)
15 ladyfingers (or 1 already cooked pound cake, cut in fingers)

Steps:

  • Cream butter & sugar together.
  • Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
  • Beat the egg whites till stiff & fold them into the butter mixture.
  • Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
  • Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
  • Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
  • Idea Option: Sub lime for the lemon? Yum!

Nutrition Facts : Calories 554.6, FatContent 35.6, SaturatedFatContent 21.1, CholesterolContent 235.1, SodiumContent 346.6, CarbohydrateContent 54.7, FiberContent 1.3, SugarContent 43.7, ProteinContent 6.8

HEAVENLY FREEZER CAKE | MRFOOD.COM



Heavenly Freezer Cake | MrFood.com image

Take your taste buds on a heavenly ride with our Heavenly Freezer Cake. This lighter-tasting cake has a creamy strawberry center with a surprising tropical twist topping that'll make everyone swoon!

Categories     Cakes

Number Of Ingredients 5

1 angel food cake, cut into 12 (1-inch) slices
1/2 gallon strawberry ice cream, cut into 12 slices
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) can crushed pineapple, drained
1/3 cup chopped walnuts

Steps:

  • Arrange cake slices in the bottom of a 9- x 13-inch baking dish. Place ice cream slices evenly over top of cake.
  • In a medium bowl, mix whipped topping and pineapple; spread over ice cream. Sprinkle with nuts, cover, and freeze at least 2 hours before serving.

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