JEANETTE DONNARUMMA , senior producer of the “Rachael Ray” show, says her spirit animal is a unicorn and it influenced one of her all-time favorite cakes.
“To know me is to know that my spirit animal is a unicorn. I love that they’re all full of rainbow happy goodness,” says Donnarumma. “To know me is to also know that I really don’t like to bake cakes. This recipe is a fun mash-up of both of those things, perfect for a kid’s (or a kid-at-heart’s) birthday, summertime picnic, or just a majestic gathering!”
- 1 store-bought yellow pound cake
- 1 pint raspberry sorbet
- 1 pint mango sorbet
- 1 pint blood orange sorbet
- 1 pint coconut or lemon sorbet
- 1 8-ounce container whipped topping
- Rainbow sprinkles for garnish
- 6 sugar ice cream cones, cut 2 inches above the pointed bottoms
Slice the pound cake through horizontally to make three equal layers. Cut each of the three layers in half then cut each half diagonally into triangles. Using a high-sided, 9-inch cake pan, line the bottom with plastic wrap. Pat the pieces of pound cake into the bottom of the pan to form an even layer. Remove the red sorbet from the freezer until pliable. In a bowl, add the red sorbet and flatten to a disc shape with a potato masher. Evenly spread out the sorbet on top of the pound cake. Place in the freezer for at least 45-60 minutes. Repeat the following steps with the three sorbets, freezing for 45-60 minutes in between. Wrap with plastic and freeze for 12 hours to set.
After setting, remove top plastic wrap. Place the cake on a work surface and flip it out of the pan. On a plate, place the cake cake-side down and frost with whipped topping. Garnish with rainbow sprinkles and ice cream cones in a circle.