- 8-10 minutes or until golden brown around edges.
- To assemble, split cakes in half. Place cake bottoms on dessert
- plates. Top each bottom layer with a scant 1/4 cup of ice cream
- mixture. Replace shortcake tops. Sprinkle with confectioners' sugar.
- Yield: 10 servings.
Nutrition Facts: 1 serving equals 282 calories, 13 g fat (8 g saturated fat), 61 mg cholesterol, 265 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.