• 8servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsCalcium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 1/3/4-ounce) frozen loaf pound cake, partially thawed

  2. 2 cups vanilla ice cream, slightly softened - divided use

  3. 2 tablespoons HERSHEY'S Strawberry Syrup

  4. 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup

Instructions Jump to Ingredients ↑

  1. Remove cake from foil pan; line pan with plastic wrap.

  2. With serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.

  3. Stir together 1 cup ice cream and strawberry syrup in small bowl; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.

  4. Stir together remaining 1 cup ice cream and chocolate syrup in small bowl; spread over cake layer in pan. Top with third cake layer; cover and freeze until firm.

  5. Serve frozen, cut into slices. Cover; freeze leftover cake.


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