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Pink Lemonade Cake

Serves: 8

   1 package (2-layer size) yellow cake mix
   1 quart vanilla ice cream
   6 drops red food colors
   1 (6-ounce) can frozen lemonade concentrate, pink, thawed
   1 cup whipped cream
   2 tablespoons sugar

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Prepare and bake cake in two 9 x 1-1/2-inch round cake pans according to package directions. Cool.

Stir ice cream to soften; quickly stir in food coloring and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined 9 x 1-1/2-inch round cake pan. Freeze till firm, about 2-3 hours.

Place one cake layer on plate; top with ice cream layer, then second cake layer. Whip cream with remaining lemonade and sugar until stiff. Frost sides and top of cake. Return to freezer for at least 1 hour. Cover well if frozen longer.

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