Moppa Cake

Serves: 8 to 10 people

Ingredients:

• One 8- or 9-inch yellow cake (see recipe below)
• 1 pint of best quality vanilla ice cream, softened
• One 10 ounce bag of frozen raspberries, thawed
• 10 to 15 meringue cookies, broken up (reserve a few whole ones for decorating the cake)
• An 8- or 9-inch springform pan

Directions:
1. Make the cake layer (see recipe below) in the springform pan. When cooked, remove from pan and let cool. Wash and dry the springform pan.
2. Line the springform pan with plastic wrap. Be sure to leave a few inches of overhang.
3. Gently ease the cake layer into the bottom of the pan. Put the cake in the freezer while you do the next step.
4. In a large bowl, fold together the ice cream, raspberries (include any liquid that has accumulated) and the broken up meringues.
5. Remove the cake from the freezer and spread the ice cream layer on.
6. Wrap the cake and return it to the freezer until it hardens, at least three hours.
7. Remove the cake from the pan and place on a serving plate. Decorate with meringues and fresh raspberries. Serve.

Yellow Cake Recipe

• 3/4 cup and 2 tablespoons self-rising flour
• 1/2 cup sugar
• 1/2 cup (1 stick) butter
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8- or 9-inch springform pan and line the bottom of the pan with a round of parchment paper.
2. Cream the butter and the sugar together until fluffy.
3. Add the vanilla and beat for 30 seconds.
4. Add the eggs, one at a time.
5. Add the flour and baking powder and mix until just blended.
6. Pour into the pan and spread evenly. Bake for 15 minutes, or until the cake is golden brown and springs back to the touch.