Orange Cream Cake II Best Dishes

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Orange Cream Cake II

"Using keep offered pound cake this may be made in less than half hour. A adorable dessert in summer season!"

Ingredients :

2 (12 ounce) packages organized pound cake
2 pints orange sherbet
1 cup heavy whipping cream
1/4 cup white sugar
1 teaspoon vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Line the bottom and two long facets of a nine x five x 3 inch loaf pan with waxed paper.
Trim the crusts from the pound cakes, and reduce each cake lengthwise into three even slices. Line the lowest and lengthy sides of the loaf pan with 3 of the pound cake slices. Trim two of the final slices to suit the short ends of the pans, and reserve the scraps.
Pack the sherbet into the cake covered pans, and top with the last slice of cake. Use the cake scraps to fill in any areas with uncovered sherbet. Cover the cake with waxed paper. Freeze till firm, at the least three hours.
In a blending bowl, integrate cream, sugar, and vanilla; beat until stiff. Invert cake on serving platter, and frost with sweetened whipped cream. Return cake to the freezer until geared up to serve.

Notes :

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