I plan to make this easy spring cake again for our Easter dessert. When I make it, I plan to add in a bit more sherbet. I was worried that the layers would be too thick but I could have added in a bit more sherbet and the size would still be perfect.
Sherbet is a perfect light and refreshing spring and summer cold treat. When you add it in with the cake layers and the Cool-Whip, the dessert becomes out of this world AMAZING! I think it would be a great dessert for a baby or wedding shower dessert too!
Ingredients
- 1 box White Cake Mix plus ingredients
- 2 scoops Raspberry Sherbet softened
- 2 scoops Lime Sherbet softened
- 2 scoops Orange Sherbet softened
- 4 oz Cool Whip thawed
- Decorative Sprinkles for garnish
Instructions
- Mix cake mix according to box directions.
- Line loaf pan with parchment paper.
- Pour 1 cup of batter in prepared pan.
- Bake for 13-15 minutes.
- Allow to cool for 5 minutes the remove to cooling rack to finish cooling.
- Repeat 3 more times (making 4 layers).
- Line cooled loaf pan with parchment paper.
- Place 1 layer of cake in pan and evenly spread layer with one flavor of softened sherbet.
- Repeat with 2 more layers of cake and sherbet.
- Top with remaining layer of cake.
- Freeze for at least 3 hours.
- Using a sharp knife, carefully clean up sides of cake to remove overflowed sherbet.
- Cover top and sides of cake with whipped topping and smooth.
- Shake sprinkles on top and sides.
- Freeze for at least one hour.
thanks done share recipes to : cincyshopper.com/easy-spring-sherbet-cake/