Orange Cream Cake II Good Recipes

Sunday, March 11, 2018

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Orange Cream Cake II

"Using shop bought pound cake this may be made in much less than half hour. A adorable dessert in summer season!"

Ingredients :

2 (12 ounce) programs organized pound cake
2 pints orange sherbet
1 cup heavy whipping cream
1/4 cup white sugar
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Line the lowest and long facets of a nine x five x three inch loaf pan with waxed paper.
Trim the crusts from the pound desserts, and reduce each cake lengthwise into 3 even slices. Line the lowest and long sides of the loaf pan with 3 of the pound cake slices. Trim of the ultimate slices to fit the quick 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 regions with exposed sherbet. Cover the cake with waxed paper. Freeze until company, at the least three 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 equipped to serve.

Notes :

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