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“Bliss on a hot summer's day. The cooking time includes the freezing time and is only a guesstimate. Please make this cake as close to serving time as possible: you will not want the cake layers to freeze too much, as it will make the cake cutting more difficult.”

Ingredients Nutrition

  • 12 gallon lemon sherbet or 12 gallon ice cream
  • 1 white cake mix
  • 3 egg whites
  • 1 12 cups cold water
  • 12-1 teaspoon lemon flavoring
  • 12 ounces Cool Whip, thawed (1 tub)
  • 1 drop yellow food coloring (optional)
  • 1 lemon, zest of, cut in superfine strips


  1. Allow ice cream or sherbet soften slightly.
  2. Scoop into 9-inch pan line with saran wrap, smooth the surface, cover and freeze for 4 hours.
  3. Preheat oven to 350°F.
  4. Grease and flour bottom only of 2 9-inch pans.
  5. Blend cake mix with egg whites, water and lemon extract.
  6. Beat according to instructions on the box.
  7. Pour into the 2 pans, dividing evenly.
  8. Bake 30 minutes or until toothpick comes out clean: the top should "spring" back, when lightly touched in the center.
  9. Cool 10 minutes in pan, then invert onto wire rack.
  10. Cool completely.
  11. Trim tops of the 2 cakes even, also trim off all crust (sides and bottom) completely, to have white cake only (makes for a more elegant presentation).
  12. Remove ice-cream round from freezer and let sit for a few moments, to make the surface soft.
  13. Mix food color into Cool Whip at this time, if you choose to.
  14. Put 1 cake round on large plate, add the frozen ice-cream round and top with second cake layer.
  15. Push down lightly for the ice-cream to adhere better to the cake rounds.
  16. Cover the cake with Cool Whip, making swirls with a spatula.
  17. Sprinkle with lemon strips.
  18. Return to the freezer until ready to serve depending on the setting of your freezer.

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