I'm hunting for that Creamsicle Cake recipe with orange sherbet in it. Do you know the one?!
2 (10.75-ounce) pound cakes
4 cups orange sherbet, softened
1 cup heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Line the bottom and two long sides of a 9 x 5 x 3-inch loaf pan with waxed paper. Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps. Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours. In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.
nfd?
Answers: Creamsicle Cake
2 (10.75-ounce) pound cakes
4 cups orange sherbet, softened
1 cup heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Line the bottom and two long sides of a 9 x 5 x 3-inch loaf pan with waxed paper. Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps. Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours. In a mixing bowl, combine cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter and frost with sweetened whipped cream. Return cake to the freezer until ready to serve.
nfd?
Frozen Creamsicle Cake
Ingredients
16 low-fat vanilla wafers, finely ground in a food processor
2 teaspoons finely grated fresh orange zest
2 teaspoons unsalted butter, melted and cooled
1 tablespoon light corn syrup
1 cup orange sorbet, slightly softened
1 cup nonfat vanilla frozen yogurt
Preparation
Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften.