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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Flip-Flop Cake

Makes: 6 servings
Prep 45 mins Freeze 3 hrs
Flip-Flop Cake
Ingredients
  • 1 10 3/4 ounce  frozen pound cake, thawed
  • 3/4 - 1  cup  desired-flavor ice cream
  • 1/2 8  ounce carton  frozen whipped dessert topping, thawed
  •  Pull-apart licorice twists
  •  Bright-color candy wafers and/or round candies
  •  Graham cracker crumbs (optional)
Directions

1. 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.

2. 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)
  • Servings Per Recipe 6,
  • cal. (kcal) 319,
  • Fat, total (g) 18,
  • chol. (mg) 101,
  • sat. fat (g) 12,
  • carb. (g) 35,
  • pro. (g) 4,
  • vit. A (IU) 486,
  • sodium (mg) 123,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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