|PINK LEMONADE CAKE|
1 (2 layer size) yellow cake mix
1 (6 oz.) can frozen pink lemonade concentrate, thawed
1 c. whipping cream
2 tbsp. sugar
1 qt. vanilla ice cream
6 drops red food coloring
Prepare cake according to package directions, bake in 2 (9 x 1 1/2 inch) pans. Cool. Stir ice cream to soften, quickly stir in red coloring and 1/2 cup of lemonade. Spread evenly in foil lined pan. Freeze 2 to 3 hours until firm. Whip cream with remaining lemonade and sugar until stiff. Place ice cream layer in center of cake layers, frost with whipping cream. Return to freezer for at least one hour.
And just to leave you with a photo, I found this today. Taken in 2006 of my sweet nephew Alex asleep on the train at the Tulsa Zoo.