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7-Up Pound Cake
Apple Cake
Apple Cake
Applesauce Cake
Black Raspberry Jam Cake
Cherry Coffee Cake
Cherry Crown Cake with Butter Creme Frosting
Chocolate Applesauce Cake
Chocolate Applesauce Cake
Chocolate Cherry Cake
Chocolate Mayo Cake
Dreamscicle Cake
Drumstick Cake
Easy Pound Cake
Fruit Cocktail Cake
German Covered Apple Cake
Homemade Apple Cake
Light Chocolate Cake
Moist Chocolate Cake
Mother's Day Ice Cream Cake
Old Fashioned Fudge Cake
Pineapple Dump-It-In Cake
Quick Good Morning Coffee Cake
Shoo Fly Cake
Southern-Style Chocolate Pound Cake
Strawberry Cake Icing
Strawberry Shortcake
Swedish Dream Cake
Turtle Cake
Twinkie Cake
Unbaked Fruit Cake
Upside Down Chocolate Pudding Cake
Very Blueberry Cake
Wacky Cake (or Jiffy Chocolate Cake)
Wacky Snack Cake Mixes
Mother's Day Ice Cream Cake

1 pint chocolate ice cream, frozen yogurt OR sorbet
1 pint strawberries -- rinsed, drained
2 tablespoons confectioners' sugar
1 angel food cake -- (16-ounce)
3 cups sweetened whipped cream OR thawed non-dairy whipped topping
10 chocolate-covered strawberries -- optional

Set ice cream out at room temperature. Slice strawberries into serving dish; fold in confectioners' sugar and set aside.

Place angel food cake on serving plate. With serrated knife, remove a 3/4-inch slice from top of cake; set aside. Trim out a hollow around inside of cake 1 1/2-inches wide and 2 inches deep, reserving removed cake for another use.

Fill the hollow in the cake with the ice cream and replace the top of the cake. Frost with whipped cream.

To serve immediately, surround with chocolate-coated strawberries, if desired and pass sliced strawberries. To serve any more than 5 minutes later, wrap and store cake in freezer and berries in the refrigerator. Cake may be stored in the freezer for up to a week if well wrapped. Berries should be prepared no more than 3 hours before serving.