Summer Sherbet Cake

For our last two family birthdays, I've had requests for ice cream cake.  For my daughter's 11th birthday, I thought I'd do something a little brighter and lighter.  It was a hit!  Here's my easy way to create a tangy and refreshing twist on a classic ice cream cake.

SHERBET CAKE

White Cake Mix

Thawed Rainbow Sherbet (it takes about 30-40 minutes sitting at room temp. to get it soft and spreadable, but not liquid)

FROSTING

1 1/4 cup Whipping Cream

1 small package of Strawberry Jello

1/3 cup powdered sugar (more or less to taste)

Chilled mixing bowl

Sour Gummy Worms

DIRECTIONS

Cake: Bake the cake mix according to the directions in two 9" round pans.  Any brand will do and you can doctor it up if you like with an extra egg, sour cream, pudding, etc.

Assembly: Once the cakes are cooled, place one layer on a plate and spread thawed sherbet thickly* on top, leaving about 1 inch between the edge of the cake and the edge of the ice cream.  Top with the second cake layer (bottom side up, so you have a nice flat surface to frost) and press down gently.  If any sherbet squishes out the sides, smooth the edges with a knife or metal spatula.  Set in freezer while you make the frosting.

*I like about 1.5" to 2" thick, but you could do more or less depending on your cake to ice cream ratio preferences.

Frosting: In a chilled mixing bowl, whip cream in an electric mixer at high speed until very soft peaks form.  Gradually whip in the Jello and sugar until firm peaks form.  Smooth over frozen cake and top with sour gummy worms.  Refreeze.  Thaw the cake for at least 30 minutes before you serve it.

Enjoy!