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Raspberry Angel Cake
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Description
Delicious alternative to just “cake and ice cream!”
Ingredients
- 1 loaf Pound Cake, Sliced Horizontally Into Thirds
- 1-½ cup Raspberries (6 Ounces)
- 1 pint Vanilla Ice Cream, Softened
- Confectioners Sugar, For Serving
Preparation
Place the bottom layer of the cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over the cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with the remaining raspberries, ice cream, and cake.
Wrap with foil and freeze for at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners’ sugar.
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