Recipe courtesy of Food Network Kitchen
Photo by Ralph Smith
Yield: 12 to 14 Servings
Ingredients:
- 1 16 -to-18-ounce box white cake mix (plus required ingredients)
- 2 tablespoons unsweetened cocoa powder
- 28 drops royal blue gel food coloring
- 4 drops violet gel food coloring
- Unsalted butter, for the pan
- 3 pints raspberry sorbet
- 2 1/2 pints vanilla ice cream
- 2 pints heavy cream
- 1/4 cup confectioners’ sugar
Directions:
- Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray.
- Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes.
- Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won’t need the small circle). Freeze the large cake ring.
- Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake.
- Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes.
- Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm.
- Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer.
- Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm.
- Cut off the top 1 1/2 inches of the remaining ice cream carton (you won’t need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm.
- Beat the heavy cream and confectioners’ sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve.
