When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Carnival Ice Cream Cake Recipe

Carnival Ice Cream Cake Recipe

Having a party? Nothing beats carnival ice cream cake when it comes to taste and appeal. Strawberry, raspberry, peach and orange, the colors of the rainbow and all the flavors to go with them.

Becca's Carnival Ice Cream Cake with raspberries, on a pretty plate

1 (10 ounces) Baked Angel food cake
1 package Strawberry Kool-Aid, dry
1 package Orange Kool-Aid, dry
1 package Raspberry Kool-Aid, dry
1 (10 ounces) package Strawberries, frozen or 2 cups fresh (mashed)
1 can Peaches or 2 fresh peaches, sliced
1 package Raspberries, frozen or 2 cups fresh (mashed)
1/2 gallon Vanilla Ice Cream, softened until spreadable

Pan Type ~ 10 inch tube pan
Tear angel food cake into bite-size pieces. Divide among 3 bowls.
Mix 1 package of Kool-Aid with each cake bowl. Line 10-inch angel food cake pan with foil. Place strawberry cake in pan. Cover cake layer with strawberries. Spread 1/2 of the ice cream over top of the strawberries. Place orange cake with a layer of peaches in next. Place raspberry cake layer on next along with the raspberries. Cover with remaining ice cream. Freeze Carnival Ice Cream Cake for 24 hours.

Two hours before serving, put carnival cake into refrigerator.
Thirty minutes before serving, un-mold.
12 Servings
Nutrition facts:
Serving Size 182 g
Calories 287
Calories from Fat 98
Total Fat 10.9g 17%
Saturated Fat 6.5g 33%
Cholesterol 42mg 14%
Sodium 258mg 11%
Total Carbohydrates 44.1g 15%
Dietary Fiber 2.9g 12%
Sugars 25.8g
Protein 5.3g
Vitamin A 9% • Vitamin C 46% • Calcium 17% • Iron 3%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!