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Cake and ice cream make a luscious combination

"Amaretto Cake" takes cake layers flavored with Amaretto liquor and ice cream layered between them to make a luscious dessert!
"Amaretto Cake" takes cake layers flavored with Amaretto liquor and ice cream layered between them to make a luscious dessert!
photo: http://wilkinsonquints.blogspot.com

Many people enjoy homemade cake.....many enjoy homemade ice cream.....and they're best when they're together! With a freshly-made cake and some good homemade ice cream, this makes the ultimate summer dessert! However, I'm sure there are some of you that enjoy homemade ice cream, but either don't own an ice cream maker or you simply don't have the time in your schedule to make it. Nobody should be left out when it comes to enjoying ice cream, so I'm passing along the ingredients for a cake that combines cake and store-bought ice cream all in one dessert, accented with the flavor of Amaretto liquor. If all three of those items spark your interest, then you'll enjoy "Amaretto Cake."

This cake is very easy to assemble and you can let your creativity run wild as to the flavor of ice cream you want to use. It starts with an Angel Food cake, which is also store-bought. It's then sliced into three crosswise layers and each layer gets a dose of Amaretto liquor, followed by a layer of ice cream. These steps are repeated two times and the entire dessert is frosted with whipped topping flavored with more Amaretto. This is a fabulous last-minute dessert, though it can certainly be made ahead of time, if you choose.

When I make this dessert, I like to use Neapolitan ice cream, placing a layer of chocolate on one cake layer, strawberry on the next layer and vanilla on the last layer. Ice cream flavors such as butter pecan or coffee blend very well with the flavor of the Amaretto. As you can see, you tailor this cake to suit your palate!

Because Amaretto is added to the whipped topping to frost the finished cake, this is what keeps the cake from freezing very hard so that it can be taken out of the freezer and served right away. If you prefer a softer texture to the cake, it can be removed about 20 minutes before serving time to give it a chance to soften a bit.

If you're in the market for some good homemade ice cream recipes, I shared two good recipes for ice cream sometime ago. These are very good and will hit the spot this summer when you're ready for some ice cream:

http://www.examiner.com/article/a-two-one-ice-cream

http://www.examiner.com/article/saluting-georgia-with-a-favorite-ice-cream

So, keep cool this weekend by giving this cake a try! Whichever flavor you choose and however you serve it, ice cream will hit the spot this summer!

AMARETTO CAKE

  • 1 ready-to-eat Angel Food cake, either loaf or tube type
  • 3/4 cup Amaretto liquor
  • 1/2 gallon ice cream, any flavor, slightly softened
  • 1 large carton frozen whipped topping, such as Cool Whip, thawed

Slice cake crosswise into three layers. Place one layer of the cake on a cake plate. Drizzle about 3 tablespoons of Amaretto over the cake. Cover with about 2 inches of ice cream. Place the second layer of cake on top of the ice cream layer. Drizzle with 3 more tablespoons of Amaretto. Cover with another 2 inches of ice cream. Place the third layer of cake on top of the ice cream and drizzle with 3 more tablespoons of Amaretto. Fold remaining Amaretto into the thawed whipped topping and frost the entire cake. Serve at once or freeze until serving time. Serves 8-10.