Ingredients and Weight:
- Rainbow sherbet: 1 gallon (3.79 liters)
- Yellow cake mix: 1 box (15.25 ounces)
- Vegetable oil: 1/2 cup (120 milliliters)
- Eggs: 3 large
- Cream cheese: 8 ounces (227 grams), softened
- Sugar: 1 cup (200 grams)
- Vanilla extract: 1 teaspoon (5 milliliters)
- Whipped cream: 1 cup (240 milliliters) for topping
- Sprinkles: for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together yellow cake mix, vegetable oil, and eggs. Pour batter evenly into prepared cake pans.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a clean bowl, beat together cream cheese, sugar, and vanilla extract until smooth and creamy.
- Cut cakes in half horizontally to create 4 layers. Place one layer on a cake plate and spread with 1/4 of the cream cheese frosting. Top with 1/4 of the rainbow sherbet. Repeat with remaining layers.
- Cover and refrigerate cake for at least 4 hours or overnight.
- Before serving, frost the cake with whipped cream and sprinkle with sprinkles.
Nutritional Information:
- Per serving:
- Calories: 350
- Total fat: 15 grams
- Saturated fat: 9 grams
- Cholesterol: 70 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 45 grams
- Protein: 5 grams
Dish Characteristics:
- Colorful and festive
- Sweet and icy
- Creamy and indulgent
User Comments:
- "This cake was a huge hit at my daughter's birthday party. It's so pretty and delicious!"
- "The sherbet adds a fun and refreshing twist to this classic cake recipe."
- "I made this cake for my husband's anniversary and he loved it!"
- "It's easy to make and looks so impressive."
- "The only downside is that it's hard to resist eating the whole thing in one sitting."
Special Precautions and Tips:
- If you don't have rainbow sherbet, you can use any flavor combination you like.
- To make sure the cake is completely chilled before serving, refrigerate it overnight.
- If you don't have whipped cream, you can use Cool Whip instead.
- To prevent the sherbet from melting too quickly, store the cake in the refrigerator until you're ready to serve it.
