1 cup butter
1 cup white sugar
3 eggs
1/4 cup milk
2 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup evaporated milk
2 cups white sugar
1 cup ice cream, diced
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans.
In a saucepan, combine butter, brown sugar, eggs and milk. Stir until butter mixture is melted and mixture comes to a gentle simmer. Remove from heat. Spread batter into pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the cake comes out clean. To make frosting: In a small saucepan, combine brown sugar, brown sugar, evaporated milk and orange sherbet. Stir gently to blend.
To make the frosting: In a small saucepan, combine orange sherbet, orange sherbet, fruit juice concentrate and white sugar. Stir until sugar mixture is completely dissolved. Beat in ice cream (with an electric mixer, alternately beat in lemon sherbet and orange sherbet). Chill cake for at least half an hour to allow icing to set. Frost with whipped cream.