[Nous Somme désolés mais cetter page n'est pas disponible en français et n'est publiée qu'en anglais.]Submitted by Dorothy Bailey, Souris
Keep this dessert on hand, and you'll be ready for last minute
1 pkg. lemon cake mix
1 cup mincemeat
1 qt. vanilla ice cream
Prepare cake as directed on package. Bake in paper lined 151/2x101/2x1Âinch
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
Remove dessert from freezer 1/2 hour before serving.
Serve with a tart lemon sauce warmed.