Friday, November 6, 2015

Ice Cream Cake

Submitted by Marcia Van Camp

I made this cake for my mom's birthday this year and it was delicious!  Since it is cold, it may have been better for me to make it in the summer, but I wanted to try something new and I was very pleased with the results.  It took more prep time because you have to keep freezing it along each step, but the steps themselves are pretty easy.,b61b5c4b-8920-44a0-a8c1-a072be18d4bd,Search%20Results,3,with%20image,

1. 1 box (18.25 oz.) Devil's food cake mix
2. 1 container (1.5 qt.) your favorite Ice Cream
  Getting ice cream in a square cardboard container will be the easiest. 
3. 1 container (8 oz.) frozen whipped topping, thawed          
4. 1 jar (7 oz.) marshmallow creme
1. Cook the Devil's food cake as directed and let it completely cool
2. Trim the top of the cake so it's flat.  Cut the cake in two
3. Wrap cakes in aluminum foil and freeze at least 2 hours.
4. Take the cakes out of the freezer and place 1 piece on a serving platter.
5. If you have purchased a square container of ice cream you should be able to open it up and slice pieces that will line up with your cake.  I bought ice cream which had to be scooped and it was very messy.  You can try to smooth it out and make it even but it's a lot of extra work.
6. Once you have the desired amount of ice cream on your cake, place the second piece of cake on top.
7. Freeze for about 5 hours (overnight is easy as well)
8. Beat whipped topping with marshmallow creme in large bowl until smooth. Frost cake with whipped topping mixture.
9. Freeze 1 hour. Decorate as desired.

No comments:

Post a Comment