Keep this dessert on hand and you’ll be ready for last-minute company
1 (18½oz.) pkg. lemon cake mix
1qt. vanilla ice cream, softened
Prepare cake as directed on package. Bake in paper-lined 15½ X 10½ X 1" jelly roll pan. Chill or let stand several hours so tender cake may be easily handled. Invert onto a piece of heavy-duty aluminum foil, dusted with confectioners sugar; carefully remove paper from cake. Cut cake crosswise in half.
Blend mincemeat into softened ice cream. Quickly spread on one cake half. Invert other cake half onto ice cream; use foil to assist in turning one half over the other.
Quickly cut cake into 12 pieces. Freeze; wrap well. Move dessert from freezer to refrigerator a half hour before serving. Serve with a tart lemon sauce, warmed.