Watermelon Ice Cream Cake
9" white cake round
2 1/2 cups raspberry sorbet
2 oz. semisweet chocolate, chopped fine
12 T unsalted butter, softened
3 T lime juice (2 limes)
1/2 t vanilla extract
1/8 t salt
2 cups confectioners' sugar
green food coloring
>how to make<
(for cake)
*Line 6-cup-capacity mixing bowl with plastic wrap.
*Using serrated knife, cut off domed top of cake so that remaining cake measures 3/4" thick.
*Cut remaining cake into 8 wedges and line bowl with wedges, arranging as closely as possible to achieve snug fit.
:scoop raspberry sorbet into separate bowl and mash with wooden spoon until softened; gently fold in chopped chocolate.
*Fill cake-lined bowl with sorbet mixture and smooth top.
*Cover surface with plastic wrap and freeze until very firm, about 6 hours.
(for frosting)
*Using stand mixer fitted with whisk, whip butter, lime juice, vanilla, and salt on medium-low speed until combined.
*Slowly add sugar and continue to whip until smooth, about 2 minutes.
*Increase speed to medium-high and whip until light and fluffy, about 5 minutes.
*Add 6 drops food coloring and mix until combined.
*Transfer 1/2 cup frosting to small bowl, add 6 more drops food coloring, and whisk until combined.
(finishing)
*Remove plastic from cake and turn out onto chilled plate or cake pedestal; remove remaining plastic wrap.
*Cover cake with even layer of light green frosting.
*Spread 8 vertical stripes of dark green frosting evenly around cake.
*Freeze until frosting is firm, at least 30 minutes. Serve.
-makes 14 to 16-
Note: I found this recipe in "Cook's Country".
Labels: ice cream cake recipe, watermelon ice cream cake recipe