Dulce De Leche Cake
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 2 cups dulce de leche ice cream
- 1 lb cake
- 1 (8 ounce) container whipped topping
- 1/2 cup pecans, chopped
- 1 1/4 cups shredded coconut
Recipe
- 1 slice pound cake into two layers. soften ice cream until spreadable. (not melting, just soft).
- 2 place bottom layer of pound cake in a foil-lined pan the same size as the cake.
- 3 place two cups of dulce de leche ice cream over the layer and spread evenly.
- 4 top with remaining pound cake layer and press gently over the ice cream.
- 5 cover the cake with foil and freeze for 30 minutes or more.
- 6 remove frozen ice cream cake from foil lined pan and place on a cake platter. ice cake with thawed whipped topping.
- 7 sprinkle cake with chopped pecans and shredded coconut.
- 8 keep in freezer until ready to serve.
- 9 can use angel food cake if you prefer. i have use both and prefer pound cake because of the density of the cake.
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