Lemonade Cake

I made this for my daughter's birthday and she LOVED it. It was so refreshing because the yummy ice cream in the middle compliments the taste of the whipping cream and cake. So perfect for summer! -Christine

Lemonade Cake

• 1 (18.25 ounce) package yellow cake mix
• 1 quart vanilla ice cream
• 1 (6 ounce) can frozen lemonade concentrate, thawed AND DIVIDED
• 2 cups heavy whipping cream
•   4 tablespoons white sugar

1. Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
2. Stir ice cream to soften. Mix  1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
3. Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
4. Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.