Candy Cane layered Ice cream cake
Line a loaf pan with plastic wrap so that it hangs over the edges. Using a serrated knife, slice the pound cake horizontally into thirds. Place the top layer of the cake in the bottom of the pan, cut side up. Spread half of ice cream on top and sprinkle with half of the candy canes. Top with middle layer of cake. Repeat with remaining ice cream and candy canes.
Wrap tightly with plastic. Freeze at least 6 hours and up to overnight. Remove cake from freezer 20 minutes before serving. Turn cake out of pan and remove plastic wrap. Dust with confectioner’s sugar and serve.
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1738 | ||
Calories from Fat: 802 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.2g | 119 % | |
Saturated Fat 51.8g | 259 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 990.1mg | 305 % | |
Sodium 1783mg | 61 % | |
Potassium 533.1mg | 14 % | |
Total Carbohydrate 218.6g | 64 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 216.4g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1738
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