ICE CREAM CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 (18.25 oz.) package Yellow Cake, or flavor of your choice
  • 1 cup water
  • 1/3 cup Vegetable Oil
  • 3 large eggs
  • No-Stick Spray
  • 1 (1.75 qt.) container chocolate ice cream, or flavor of your choice, softened
  • 1 (12 oz.) container frozen whipped topping, thawed
  • Choose any two for "Add-ins"
  • 1 (8 oz.) jar maraschino cherries, drained, cut in half
  • 1 cup chopped nuts
  • 1 cup English toffee bits
  • 1 cup mini marshmallows
  • 1 cup mini chocolate chips

Directions

  • HEAT oven to 350ºF.
  • Make cake according to package directions using water, oil and eggs.
  • Spray two 9-inch round cake pans with flour no-stick cooking spray with.
  • Divide batter evenly between the pans.
  • Bake according to package directions.
  • Cool. (Only one cake layer is needed for this recipe. Save other to use later.)
  • LINE a 9-inch round cake pan with foil.
  • Mix softened ice cream with your choice of 2 add-ins; spoon into pan, spread evenly.
  • Freeze until firm.
  • PLACE cooled cake layer on a foil covered cardboard round.
  • Remove ice cream layer from pan; peel off foil. Place ice cream layer on cake.
  • Frost sides and top with whipped topping.
  • Freeze until firm.
  • Let soften slightly before serving.

Notes

Categories: Cake  Dessert  Frozen 
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