This square is from my sister Krista. When we were in high school we shared a light blue, old-school Volkswagon Bug. It was a stick and a little sticky. I wasn't the most talented stick driver either, so every time we had to stop, I would inevitably stall it. Krista's job was to turn on the hazard lights and stick her hand out the window, waving the cars behind us to pass. What a sight we must have been. The hidden aspect of this square is the glow-in-the-dark paint that she incorporated into several parts of the square. Very sneaky, on a quilt to be used at night. Truly a favorite square. Truly my best friend.
Krista's a bundt cake master, but this recipe is my favorite thing she makes. Very summery!
Angel Food Ice Dream Cake with Mint-Berry Sauce
for the cake:
1- Angel Food cake
1- Quart Premium Strawberry ice cream, softened
1- Quart cream, whipped (I sometimes use Cool Whip) for the sauce
1- Pint fresh strawberries, quartered
1/2 cup sugar
1/4 cup chopped mint
Slice the cake horizontally twice, making three layers. Separate the layers and place the bottom layer on a baking sheet lined with parchment. Spread half the softened ice cream over the bottom layer of cake and stack the second layer on top. Spread the second layer with the remaining softened ice cream and cover with the top layer. Freeze for 30 minutes.
Meanwhile, using an electric mixer or wire whisk, whip the cream until stiff. Remove ice-cream cake from the freezer and frost with the whipped cream, using the back of the spoon to make swirls. Return to freezer for up to 2 days. To make the sauce, combine the strawberries, sugar, and mint in a bowl, and serve alongside the cake.