Diana's Desserts - www.dianasdesserts.com

100% Asian Rainbow Cake

This is a great recipe to enjoy anytime and anywhere.

1 pint mango ice cream, softened a bit
1 pint red bean ice cream, softened a bit
1 pint lychee ice cream, softened a bit (you can find lychee ice cream in you local asian market)
1 pint vanilla ice cream

You will need a deep round cake pan, such as a springform pan.

Fill a third of your pan with the lychee ice cream, then add a second layer by adding the red bean ice cream, and of course, last but not least, finish the pan off with the mango ice cream. You'll want to freeze this for about 8-10 hours. Once frozen, microwave about 2-4 cups of vanilla ice cream for 10 seconds. This will be your frosting so use your cake comb and spread.

You need to work fast in order for it to not melt.

Source: http://youtube.com/watchÁv=uo-jCfquSig
Submitted By: manannanan
Date: Nov. 21, 2007