Flip-Flop Cake
From: Better Homes and GardensThese sandal-inspired ice cream cakes set the mood for a summer party. Better still, it's simple to make with frozen pound cake, ice cream, and Cool Whip.
Servings: 6 servings
Prep: 45 mins
Total: 3 hrs 45 mins
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Ingredients
1 10-3/4-ounce frozen pound cake, thawed
3/4 to 1 cup desired-flavor ice cream
1/2 of an 8-ounce carton frozen whipped dessert topping, thawed
Pull-apart licorice twists
Bright-color candy wafers and/or round candies
Graham cracker crumbs (optional)
Directions
1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
3. Tip: To cut flip-flop shape, trace the bottom of a child-size flip-flop (needs to be 7 to 7 1/2 inches long) on a piece of paper. Cut out shape. Place paper, clean side down, on a piece of clean cardboard or sturdy paper; trace shape. Cut out shape. Place cardboard shape on top of one cake half and use a small sharp knife to cut around shape and through cake. Repeat with other cake half.
4. Cake for 12: For a larger crowd, double recipe and make a pair of flip-flop cakes.
Nutrition Facts
Calories 319, Total Fat 18 g, Saturated Fat 12 g, Cholesterol 101 mg, Sodium 123 mg, Carbohydrate 35 g, Fiber 0 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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