Prepare cake mix according to package directions. Bake in two 9x 1 1/2 in round cake pans; cool. Meanwhile, stir ice cream to soften;quickly stir in 1/2 cup of the concentrate and the food coloring. Spread evenly in foil-lined 9x1 1/2 in round cake pan. Freeze 2 or 3 hours ortill firm. Place cake layer on serving plate; top with icream layer, then with second cake layer. Beat cream with remaining concentrate and the sugar till stiff. Frost sides and top of cake; return to freezer at least 1 hour or till served.
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|Serving Size: 1 Serving (167g)|
|Recipe Makes: 8|
|Calories from Fat: 156 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 40.6mg||12 %|
|Sodium 470.4mg||16 %|
|Potassium 202.9mg||5 %|
|Total Carbohydrate 84.2g||25 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 83g|
|Protein 5.3g||8 %|
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: 509
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