Lemonade Cake II Recipe

Prepare cake mix according to package directions for two 9 inch round cake pans. Cool.

Stir ice cream to soften, stir in food coloring and 1/2 cup of the lemonade concentrate.

Spread ice cream mixture evenly in a foil lined 9 x 1 1/2 inch round cake pan. Freeze until firm about 2 to 3 hours. Arrange one cake layer on a serving plate, top with ice cream layer then top with second layer of cake. Put assembled cake back into the freezer.

To Make Frosting: 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.