Directions: one line for each direction. When saved the lines will be numbered.
Soften the frozen yogurt in the refrigerator for 15 to 20 minutes.
Meanwhile, with a serrated knife, slice the cake horizontally 1 inch from the top. Carefully remove the top of the cake, set aside. Cut and scoop out a tunnel around the center of the cake, leaving a 3/4-inch border of cake on the sides and bottom. (Reserve scooped out cake for another use.)
Spoon the softened frozen yogurt evenly into the tunnel, replace the top of the cake, wrap with plastic wrap, and freeze for about 2 hours, or until firm.
Frost the cake with the whipped topping. Serve or cover loosely and freeze until ready to serve.
This recipe yields 12 servings.
Comments: You can use your favorite flavor of frozen yogurt, sherbet, sorbet, or ice cream and, for the finishing touch, garnish with fresh fruit and maybe some mint sprigs. You can freeze the frosted cake for up to 3 days, just garnish before serving.
Nutrition Facts not Available
Rating: ()
Added On: November 20, 2008
* MR FOOD with Art Ginsburg - Air date: 05-18-1998
