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Strawberry Sundae Cake

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Ingredients
  Cake flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vegetable shortening 1⁄3 Cup (5.33 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2
  Vanilla 1 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Vanilla ice cream 2 Pint, softened
  Raspberry sherbet 1 Pint, softened
  Heavy cream 2 Cup (32 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Strawberry topping 1⁄2 Cup (8 tbs)
Directions

1. Grease a 9-inch layer cake pan; line bottom with wax paper; grease paper.
2. Sift flour, baking powder and salt onto wax paper.
3. Beat shortening in small bowl of electric mixer at medium speed; gradually beat in the 3/4 cup sugar until mixture is fluffy, then beat in eggs, one at a time, and vanilla.
4. Add sifted flour mixture, a third at a time, alternately with milk, stirring just until blended; pour into prepared pan.
5. Bake in moderate oven (350°) 30 minutes, or until top springs back when lightly pressed with fingertip.
6. Cool cake in pan on wire rack 5 minutes. Loosen around edge with a knife; turn out onto rack; peel off wax paper; cool cake completely.
7. Split cake, crosswise, into three thin layers with a sharp knife; press bottom layer into an 8-inch spring-form pan. Spread with 1 pint of the vanilla ice cream; top with second layer; spread with all of the raspberry sherbet; top with third cake layer. Spread with remaining 1 pint vanilla ice cream.
8. Cover pan with plastic wrap; freeze several hours, or until very firm.
9. Beat cream with the 1/4 cup sugar and 1 teaspoon vanilla until stiff in a small deep bowl. .
10. Release spring from pan and carefully lift off side; place cake on a cookie sheet. Frost side and top with part of the whipped cream mixture; spoon remaining in puffs around top edge to make a rim. Freeze overnight.
11. Prepare STRAWBERRY TOPPING I and cool. Just before serving, place frozen cake on a serving plate; spoon strawberry topping in center. Cut cake in wedges with a sharp knife.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Cake

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