Saturday, 30 November 2013

Mint-Chocolate Ice Cream Cake

Prep Time: 25min
Total Time: 5hr 50min
Servings: 16

Ingredients

Cake

1
box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box

Filling

6
cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting

1 1/2
cups whipping cream
2
tablespoons powdered sugar
4
drops green food color

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
  • 2Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
  • 3Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
  • 4On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
  • 5In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

    Expert Tips

    This dessert, wrapped with foil, will keep up to a month in the freezer. You can also make the ice cream layer ahead of time and freeze it.
    For a restaurant-fancy finish, heat hot fudge topping as directed on the label and pipe onto individual serving plates.

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