pink lemonade cake

How To Make pink lemonade cake

• 1

  Prepare cake mix according to package directions.
• 2

  Bake in two 9x1 1/2 inch round cake pans; cool.
• 3

  Meanwhile, stir ice cream to soften; quickly stir in 1/2 cup of the concentrate and the food coloring.
• 4

  Spread evenly in foil-lined 9x1 1/2 inch round cake pan.
• 5

  Freeze 2 or 3 hours or until firm.
• 6

  Place cake layer on serving plate; top with ice cream layer, then with second cake layer.
• 7

  Beat cream with remaining concentrate and the sugar until stiff.
• 8

  Frost sides and top of cake; return to freezer at least 1 hour or until served.
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