This cake is for all those who dream about red velvet. The cake is equally
delicious filled with Cream Cheese Frozen Yogurt, should the
overabundance of red velvet not delight you.
SERVES 12
INGREDIENTS
- 2 (9-inch) Red Velvet Cakes
- 1 quart Red Velvet Cake Ice Cream, softened
A Pretty Garnish:
- 1 (8-ounce) block cream cheese, softened
- 4 ounces white chocolate, melted and cooled
- Fresh berries and mint leaves (for decoration)
PREPARATION
- Place one cake round in the bottom of a 9-inch springform pan.
- Spread cake round with half of the ice cream. Top with the other cake round, then spread the remainder of the ice cream on top of the second cake round. Cover and freeze for at least 2 hours.
- When ready to serve, take out of the freezer and allow to soften for 10 minutes before serving. Remove the sides of the pan to serve.
- For the optional garnish, beat the softened cream cheese with the cooled melted white chocolate until smooth and creamy. Pipe the mixture onto the ice cream cake to decorate. Top with fresh berries and mint leaves.
