13.8.09

Raspberry Ice Cream Cake...

Sent this recipe to Cindy as a birthday cake hint...will show and tell when she comes down in September with my cake that I always get from her...
No pressure, Cindy!!

Raspberry Ice Cream Cake
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic puree for desserts.
Prep: 15 minutes Total: 15 minutes, plus freezing
Ingredients ~ Makes 8 servings

1 loaf pound cake, sliced horizontally into thirds
1 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened
Confectioners' sugar, for serving
Directions
Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
Wrap with foil and freeze 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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We tend to forget that happiness doesn't come as a result of getting something we don't have, but rather of recognizing and appreciating what we do have.
Frederick Keonig

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