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Strawberry Ice Cream Short Cake
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Nutrition Facts
Serving Size 106 g
(Approx. 8 Servings)
Amount Per Serving
Calories 200 Calories From Fat 25
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 580 mg 24%
Total Carbohydrate 51 g 17%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 5 g
Vitamin A 2% • Iron 0%
Vitamin C 4% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Strawberry Ice Cream Short Cake
Rate and Review | Read Reviews (3)
Prep Time
5 minutes
Cook Time
N/A
Total Time
5 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

22 Oz H-E-B Angel Food Cake, 10", fat free
8 Oz H-E-B Creamy Creations Strawberry Ice Cream
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Instructions

1
Line 8 1/2 x 4 1/2-inch loaf pan with large sheet of plastic wrap.
2
Slice cake into two layers and place bottom layer inside prepared loaf pan.
3
Spread 8 ice cream scoops over cake, and place other half of cake on top.
4
Wrap cake with plastic wrap and freeze for 1 hour or more until firm.
5
Remove cake from freezer and thaw 10 minutes.
6
Remove cake from pan and discard plastic wrap.
7
Place cake on cutting board or platter.

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