Like ice cream ‘n’ cake at your house? Here’s a delightful new way to serve it!
Believe it or not, you can make this ingenious, taste-tempting dessert in a cool, quick hurry with the faster Pillsbury’s Best flour for modern baking.
Ann Pillsbury’s Cream-lined cake recipe
Ice cream-lined cake (1949)
Yield:
12
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Ingredients
- 1-3/4 cups flour
- 3 teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable shortening
- 1/2 cup milk
- 1/2 cup milk
- 1 teaspoon vanilla
- 3 egg whites, unbeaten
- 2 tablespoons butter
- 1/8 teaspoon salt
- 2-1/2 cups sifted confectioners' sugar
- 1 egg white
- 4 to 5 teaspoons cream
- 1 teaspoon vanilla
- 2 drops green food coloring
Instructions
- (All ingredients must be at room temperature.) Sift together flour, baking powder, salt, sugar. Add vegetable shortening and milk.
- Beat for 2 minutes until batter is well-blended and glossy. (With electric mixer, use medium speed for the same period of time.)
- Add milk, vanilla, egg whites, unbeaten.
- Beat for 2 minutes.
- Pour into lightly-greased, floured, 9-inch ring mold.
- Bake in moderate oven (350 F degrees) for 35 to 40 minutes.
- To make the creamy butter frosting, cream butter with teaspoon salt.
- Add alternately to creamed mixture sifted confectioners' sugar, egg white and 4 to 5 teaspoons cream.
- Blend well after each addition.
- Add 1 teaspoon vanilla and 2 drops green food coloring.
- Beat until light and creamy.
- Frost cooled cake.
- Fill ring with scoops of a variety of ice creams or ice cream molds.
Notes
* If desired, this cake may be baked in two 8-inch layers at 350 degrees for 30 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 711Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 367mgCarbohydrates: 132gFiber: 3gSugar: 35gProtein: 15g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
