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Fork up, dive in!

Servings 20 slices
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 3 hours

Ingredients

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!)
Melted chocolate
Raspberries 

 

Instructions

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!

More Recipes

gluten-free, allergy-friendly

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