Orange Cream Cake II
Using store bought pound cake this can be made in less than 1/2 hour. A lovely dessert in summer!
- Serves: 1 person
- 2(12 ounce) packages prepared pound cake
- 2pints orange sherbet
- 1cup heavy whipping cream
- ¼cup white sugar
- 1teaspoon vanilla extract
Step 1Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
Step 2Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and long sides of the loaf pan with 3 of the pound cake slices. Trim two of the remaining slices to fit the short ends of the pans, and reserve the scraps.
Step 3Pack the sherbet into the cake lined pans, and top with the remaining slice of cake. Use the cake scraps to fill in any areas with exposed sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
Step 4In 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 ready to serve.