Watermelon Ice Cream Cake

Name: Watermelon Ice Cream Cake
Yield: Serves 14-16
Ingredients: 2 (9-inch), white cake rounds (see note); 2 1/2 cups, raspberry sorbet; 2 ounces (57 grams), semisweet chocolate, chopped fine; 12 tablespoons, unsalted butter, softened; 3 tablespoons, lime juice (2 limes); 1/2 teaspoon, vanilla extract; 1/8 teaspoon, salt; 2 cups (8 ounces/227 grams), confectioners' sugar; 12 drops green, food coloring

Desserts or Baked Goods
Cakes
4th of July

Appears in Cook's Country June/July 2015

Our refreshing, frozen “watermelon” cake features raspberry sorbet studded with chocolate “seeds,” tender white cake, and tangy lime frosting.

SERVES 14-16

TIME 50 minutes, plus 6½ hours freezing

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