- 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 ,
- 18 g fat
- (12 g sat. fat ,
- 101 mg chol. ,
- 123 mg sodium ,
- 35 g carb. ,
- 4 g pro.
Elizabeth Jackson 1770 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.