Orange Cream Cake II

4.5
(2)

Using store bought pound cake this can be made in less than 1/2 hour. A lovely dessert in summer!

2
Servings:
12
Yield:
1 loaf cakes

Ingredients

  • 2 (12 ounce) packages prepared pound cake

  • 2 pints orange sherbet

  • 1 cup heavy whipping cream

  • ¼ cup white sugar

  • 1 teaspoon vanilla extract

Directions

  1. Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

303 Calories
19g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 303
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 55%
Cholesterol 151mg 50%
Sodium 230mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 1%
Total Sugars 20g
Protein 4g
Vitamin C 0mg 1%
Calcium 33mg 3%
Iron 1mg 4%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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