2013-08-29 / Lifestyles

Recipes Made Easy


2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup shortening
1 1/2 cups sugar
1 tablespoon vanilla
1 cup whole milk
5 egg whites
1 pint chocolate ice cream, softened (see note)
2/3 cup finely chopped firm banana (1 small)
1 pint vanilla ice cream, softened*
1 8 ounce can crushed pineapple, well-drained
1 pint strawberry ice cream, softened (see note)
2/3 cup finely chopped strawberries
1 12 ounce carton frozen whipped dessert topping, thawed
1/2 cup shredded coconut, toasted
Maraschino cherries with stems
Grease and lightly flour two 9x1-1/2-inch round baking pans. In a medium
bowl, combine flour, baking powder and salt; set aside.
In a large mixing bowl, beat shortening with an electric mixer on medium
to high speed for 30 seconds. Add sugar and vanilla; beat until combined.
Alternately add flour mixture and milk, beating on low to medium speed
after each addition just until combined. Thoroughly wash beaters.
In another large mixing bowl, beat egg whites on medium to high speed
until stiff peaks form (tips stand straight). Gently fold egg whites into beaten
mixture. Pour batter into prepared pans.
Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted
comes out clean. Cool in pans on wire racks for 10 minutes. Remove from
pans; cool completely. Slice each cake layer in half horizontally with long
serrated knife.
Place 9-inch springform pan in a 15x10x1-inch baking pan. Place one layer
of cake in the springform pan. Gently stir together chocolate ice cream and
banana; spread over cake in pan. (It is okay if some ice cream runs down
sides of cake.) Cover and freeze 30 minutes. Top with second cake layer.
Gently stir together vanilla ice cream and pineapple; spread atop second
cake layer. Cover and freeze 30 minutes. Top with a third cake layer. Gently
stir together strawberry ice cream and strawberries; spread atop third cake
layer. Top with remaining cake layer. (Cake layer will rise above the top of
springform pan.) Cover and freeze for 12 to 24 hours.
To serve, remove cake from freezer. Remove from springform pan and
place on a serving platter. Frost top and sides with dessert topping. Sprinkle
with coconut and top with maraschino cherries. Let stand 20 minutes before
serving. Cut into wedges. Store any remaining cake covered in the freezer.
Makes 16 servings.
*Note: To soften ice cream: Place ice cream in a large bowl. Let stand 5
minutes; stir with a wooden spoon until just softened and spreadable but
not melted.

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