- Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
- To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
Nutrition Facts (Flip-Flop Cake)
- Per serving:
- 319 kcal cal.,
- 18 g fat
- (12 g sat. fat,
- 101 mg chol.,
- 123 mg sodium,
- 35 g carb.,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Elizabeth Jackson 1463 Days Ago
How cute! I'm going to make my grand daughter one this summer. Even on the hottest day it's not to much to do.