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Mincemeat Lemon Stack Cake

Submitted by Dorothy Bailey, Souris

Keep this dessert on hand, and you'll be ready for last minute company.

1 pkg. lemon cake mix
Confectioners sugar
1 cup mincemeat
1 qt. vanilla ice cream

Prepare cake as directed on package. Bake in paper lined 151/2x101/2x1­inch jelly roll pan. Chill or let stand several hours so tender cake may be easily handled. Invert on to a piece of heavy duty aluminum foil, dusted with confectioners sugar. Carefully remove paper from cake and cut cake crossways in half. Blend mincemeat into softened ice cream. Quickly spread on cake half. Invert other cake half on top of the ice cream. Use foil to assist in turning one half over the other. Quickly cut cake into 12 pieces. Freeze wrap well.

Remove dessert from freezer 1/2 hour before serving.

Serve with a tart lemon sauce warmed.

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