Orange Cream Cake II Best Family Recipes

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Orange Cream Cake II

"Using store offered pound cake this may be made in less than 1/2 hour. A cute dessert in summer season!"

Ingredients :

2 (12 ounce) applications prepared pound cake
2 pints orange sherbet
1 cup heavy whipping cream
1/four cup white sugar
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Line the lowest and two lengthy aspects of a nine x 5 x 3 inch loaf pan with waxed paper.
Trim the crusts from the pound cakes, and cut each cake lengthwise into 3 even slices. Line the bottom and lengthy facets of the loaf pan with three of the pound cake slices. Trim of the ultimate slices to fit the short ends of the pans, and reserve the scraps.
Pack the sherbet into the cake covered pans, and top with the closing slice of cake. Use the cake scraps to fill in any regions with exposed sherbet. Cover the cake with waxed paper. Freeze till company, at least three hours.
In a mixing bowl, combine cream, sugar, and vanilla; beat till stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer till geared up to serve.

Notes :

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