HOMBRE CAKES RECIPES

Steps:

• Heat oven to 350°F. Grease and lightly flour 2 (8-inch) round cake pans; set aside.
• Place strawberries into 5-cup blender container. Cover; blend until smooth.
• Combine 1 cup prepared strawberries, cake mix, 1/4 cup butter, egg whites, water and 3 drops food color in bowl. Beat at low speed 30 seconds or until mixed. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.
• Spread about 3/4 cup batter into 1 prepared pan. Add 5 drops red food color to remaining batter; beat until well mixed. Remove about 3/4 cup batter; spread into another prepared pan.
• Bake 9-12 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean pans; grease and lightly flour pans.
• Repeat with remaining batter adding 9 drops food color to third layer, 12 drops to fourth layer and 15 drops to fifth layer. Bake and cool cakes as directed above.
• Combine 1/4 cup prepared strawberries, 1/2 cup butter and cream cheese in bowl; beat at medium speed until well mixed. Add powdered sugar; beat at low speed until smooth.
• Assemble cake by placing 1 tablespoon frosting in center of serving plate; place darkest layer, bottom-side up, in center of plate. Spread about 1/2 cup frosting evenly over layer; top with next darkest layer. Continue with cake layers and frosting until all layers are stacked; frost top and sides of cake.
• Top with fresh sliced strawberries, if desired. Store refrigerated.

Steps:

• 1. Place a 12-inch springform pan on a parchment-lined baking sheet. 2. Start with the darkest color of ice cream. Soften the ice cream at room temperature for about 5 minutes, then dump it into the springform pan. Using a spatula or spoon, spread the ice cream into an even layer in the base of the pan. 3. Spoon about ? cup of the whipped topping onto the ice cream and spread it into an even layer. Place the pan in the freezer for 15 to 20 minutes or until the layer is firm to the touch. 4. Remove the pan from the freezer and repeat steps 2 and 3 with the next color of ice cream, one shade lighter: Soften the ice cream, spread it into an even layer on top of the first one, then add another ? cup whipped topping, spread it into an even layer and freeze until firm. 5. Repeat this process with the remaining pints of ice cream and whipped topping (reserve 1? cups whipped topping for step 7), finishing with the lightest color of ice cream as the top layer. Freeze the cake until it's very firm, at least 2 hours or up to overnight. 6. When the cake is very firm, remove the outside of the springform pan. It can help to let the cake sit at room temperature for 10 to 15 minutes to warm up a little, or you can dip the pan briefly in warm water. 7. When the cake is unmolded, frost it with the reserved 1? cups whipped topping. Freeze the cake until ready to serve. Dip a knife into warm water before slicing.