Raspberry Angel Cake

Name: Raspberry Angel Cake
Ingredients: 1 loaf Pound Cake, Sliced Horizontally Into Thirds; 1-1/2 cup Raspberries (6 Ounces); 1 pint Vanilla Ice Cream, Softened; Confectioners Sugar, For Serving

4 ingredients

2 steps

Ingredients

1 loaf Pound Cake, Sliced Horizontally Into Thirds
1-1/2 cup Raspberries (6 Ounces)
1 pint Vanilla Ice Cream, Softened
Confectioners Sugar, For Serving

Directions

1

Place the bottom layer of the cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over the cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with the remaining raspberries, ice cream, and cake.
2

Wrap with foil and freeze for at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.