Confetti Cake and Ice Cream Pops
The iconic duo of cake and ice cream is reinvented as portable pops in these frozen treats that alternate confetti cake layers with swirls of mango and raspberry sorbets.
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Recipe Summary
Ingredients
Directions
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To use remaining cake mix for cupcakes, preheat oven to 350°F. In a medium bowl combine remaining dry cake mix, 2 egg yolks, 1/3 cup water, and 2 Tbsp. vegetable oil. Mix well. Spoon batter into six lined 2-1/2 inch cupcake cups. Bake 12 to 15 minutes.
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Place a loaf or Pullman pan on cake and use as a guide to cut around bottom to make three rectangles. For loaf pan, flip pan over to cut wider layer for top rectangle.