Ice Cream Cake
Why I Love This Recipe
Ingredients You'll Need
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.
