Lemonade Cake

1. Prepare cake mix as directed on the box (you’ll typically need water, eggs, and oil, as directed in mix package) and bake in two 9-inch round cake pans. Cool layers completely.

2. Line one 9-inch cake pan with foil or plastic wrap, leaving an overhang at the edges. Soften ice cream and stir in 1/2 cup of the lemonade concentrate. (If you prefer pink lemonade, tint this mixture with four or five drops of red food coloring.) Spread ice cream mixture in the lined pan, making sure the top is smooth. Freeze until firm, about 2 hours.

3. Place one cake layer on a serving plate. If the top is rounded, use a knife to level it. Lift ice cream layer from the cake pan and invert on the cake layer. Remove the liner. Top ice cream layer with the remaining cake layer. Put assembled cake back in the freezer.

4. Beat whipping cream with remaining lemonade concentrate and sugar until peaks form. (Again, if you prefer a pink lemonade cake, tint the whipping cream with a few drops of red food coloring.) Quickly frost the sides and top of the assembled cake. Return the cake to the freezer for one hour.

Before slicing, allow cake to sit at room temperature for five minutes.