Fork up, dive in!
Double batch of JBGF Simple Layer Cake
1 jar of Mt. Hope Jam
About ½ a tub of ice cream (24 oz total) softened to room temp (we used vanilla but use your fav!)
Make the cake per our instructions (omit the lemon curd/frosting, you’re just making the cake) but bake into one large layer on a 9×12 baking dish lined with parchment.
Poke holes in the cake using a straw- the more the better!
Spread jam over the entire cake- go for it!
Spread Ice cream over the top of the jam – this gets a bit messy 😊
Top with raspberries and use a fork to generously lace the melted chocolate on top
Freeze for at least 3 hours – overnight.
This is a great make the night before dessert!