Easter Recipes - Cooking in the Classroom
Easter Dessert Ideas - Easter Desserts

Home > Holidays > Easter > Recipes - Desserts > Cool and Creamy Easter Cake

To remove the cake from the pan, run a kitchen knife around the edge of the pan.  Dip the pan in lukewarm water until the cake is loosened.  Invert the cake onto the serving platter.

Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts

Cool and Creamy Easter Cake

Ingredients:

• 4 C lime sherbet
• 4 C of orange sherbet
• 3 quarts of vanilla ice cream, softened and divided
• 2 C pecans chopped and divided
• 2 C miniature semisweet chocolate chips, divided
• 3 C ready to use whipped white icing

Preparation:

1. Use an ice cream scoop and scoop the sherbet into balls.
2. Place the sherbet balls on a wax paper lined cookie sheet and freeze 1 hour or until firm.
3. Place 1 qt of the ice cream into a mixing bowl.
4. Add in 1 C of pecans and 1 C of the chocolate chips.
5. Mix together well.
6. Spread the mixing into the bottom of a 10 in tube cake pan.
7. Place half of the orange and half of the lime sherbet balls against the outer edge and tube on top of the ice cream mixture.
8. Freeze for 30 minutes or until firm.
9. Spread 1 qt of ice cream over the top and return to the freezer for an additional 30 minutes.
10. Remove and place the remaining sherbet balls on top of the ice cream.
11. Mix the remaining ice cream, remaining pecans and remaining chocolate chips together.
12. Spread the mixture over the top of the cake.
13. Cover and freeze overnight.
14. Remove the cake from the pan onto a serving plate.
15. Frost the entire cake with the whipped frosting.
16. Return the cake to the freezer until firm.
17. Remove the cake from the freezer 10 minutes before serving.

    Makes 16 servings

    Preparation Time: approximately 30 minutes
    Freezing Time:  approximately 9 hours and 10 minutes

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