Orange Cream Cake II

Name: Orange Cream Cake II
Ingredients: 2 (12 ounce) packages prepared pound cake; 2 pints orange sherbet; 1 cup heavy whipping cream; 0.25 cup white sugar; 1 teaspoon vanilla extract

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

Recipe by Cali

Updated on July 14, 2022

2

Servings:

12

Yield:

1 loaf cakes

Jump to Nutrition Facts

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

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.

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.