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    You are in: Home / Recipes / Pink Lemonade Cake Recipe
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    Pink Lemonade Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 hrs

    40 hrs

    0 mins

    granny franny #2's Note:

    I often made this cake for my daughter Susan's birthday in July. It is a perfect party cake for a summer birthday and also very refreshing.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 ready-baked angel food cake
    • 1 quart vanilla ice cream
    • 1 (6 ounce) can frozen pink lemonade concentrate, thawed
    • 5 -6 drops red food coloring
    • 4 tablespoons sugar
    • 2 cups whipping cream

    Directions:

    1. 1
      Cut cake in half crosswise.
    2. 2
      Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
    3. 3
      Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
    4. 4
      Remove cake from freezer and frost with the whipped cream mixture.
    5. 5
      Return to freezer.
    6. 6
      This can be done a day ot two ahead of time.

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    Nutritional Facts for Pink Lemonade Cake

    Serving Size: 1 (182 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 604.6
     
    Calories from Fat 271
    44%
    Total Fat 30.2 g
    46%
    Saturated Fat 18.6 g
    93%
    Cholesterol 113.2 mg
    37%
    Sodium 460.2 mg
    19%
    Total Carbohydrate 78.7 g
    26%
    Dietary Fiber 0.7 g
    2%
    Sugars 44.3 g
    177%
    Protein 8.3 g
    16%

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