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    You are in: Home / Recipes / Fourth of July Ice Cream Cake Recipe
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    Fourth of July Ice Cream Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Bittersweetened's Note:

    I got this recipe out of a Taste of Home Cook book, and made it for 4th of July last year and it was a big hit. Because of the ice cream, it is perfect for the hot weather that the summer brings to us in AZ. Hope you enjoy it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut cake horizontally into four equal layers.
    2. 2
      Place the bottom layer on a serving plate and spread with half of the strawberry ice cream.
    3. 3
      Immediately place in freezer.
    4. 4
      After 1st layer has cooled (10 minutes), place next layer of angel food cake on top of strawberry.
    5. 5
      Spread the softened vanilla ice cream and immediately place in freezer.
    6. 6
      Once that has cooled (10 minutes), place third piece of cake on top and spread the remainder of the strawberry ice cream.
    7. 7
      Place final layer on top and place in freezer.
    8. 8
      In a mixing bowl, beat cream until soft peaks form.
    9. 9
      Add sugar and beat until soft peaks form.
    10. 10
      Frost top of cake and freeze until ready to serve.

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    Nutritional Facts for Fourth of July Ice Cream Cake

    Serving Size: 1 (199 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 569.3
     
    Calories from Fat 280
    49%
    Total Fat 31.1 g
    47%
    Saturated Fat 19.2 g
    96%
    Cholesterol 114.5 mg
    38%
    Sodium 362.8 mg
    15%
    Total Carbohydrate 67.4 g
    22%
    Dietary Fiber 1.2 g
    4%
    Sugars 26.7 g
    106%
    Protein 8.5 g
    17%

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