“Talk about a dessert that pops. Sometimes, I make this easy cake even more eye-catching by colouring the whipped cream, too. Use whatever sherbet flavour combination you like.” —Bonnie Hawkins, Elkhorn, Wisconsin
Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour.
In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm.
Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.