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Non-Stick Cooking Spray
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-
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16 Ounce Box Sugar-Free Yellow Cake Mix
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1
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Water
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1 cup
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Eggs
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3
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Canola Oil
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1/4 cup
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Lemon Zest
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1 tablespoon
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10 Ounce Jar Lemon Curd
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1/2
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No-Sugar-Added Vanilla Ice Cream, Slightly Softened
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4 cups
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Assorted Fresh Berries
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1 cup
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PREPARATION
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1.
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Preheat oven to 325 degrees F.
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2.
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Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
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3.
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In a large bowl combine the next five ingredients (through lemon zest).
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4.
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Beat with a mixer on medium for 2 minutes.
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5.
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Pour batter into prepared pan.
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6.
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Bake 35 to 38 minutes or until toothpick inserted in center comes out clean.
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7.
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Cool in pan on a wire rack.
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8.
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Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top.
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9.
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Cover and freeze overnight.
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10.
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Remove from freezer, let stand 5 minutes before removing sides of pan.
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11.
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Top with berries.
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Blueberry-Lemon Ice Cream Cake
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