Directions:
- Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool.
- Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring.
- Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm.
- Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer.
- Beat cream with remaining concentrate and sugar until stiff.
- Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.12 Kcal (1169 kJ) | ||
| Calories from fat | 171.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.04g | 29% | |
|---|---|---|---|
| Cholesterol | 86.72mg | 29% | |
| Sodium | 96.99mg | 4% | |
| Potassium | 185.17mg | 4% | |
| Total Carbs | 23.81g | 8% | |
| Sugars | 18.95g | 76% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 4.9g | 10% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 120.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 204.33 Kcal (855 kJ) | ||
| Calories from fat | 125.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.93g | 29% | |
|---|---|---|---|
| Cholesterol | 63.48mg | 29% | |
| Sodium | 71mg | 4% | |
| Potassium | 135.56mg | 4% | |
| Total Carbs | 17.43g | 8% | |
| Sugars | 13.88g | 76% | |
| Dietary Fiber | 0.59g | 3% | |
| Protein | 3.59g | 10% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 88.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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