ICE CREAM CAKE
I love having ice cream with my cake and this combines them both into a wonderful all in one dessert
Provided by Queena Frye
Categories Frozen Desserts
Time 1h30m
Yield 14-16 serving(s)
Number Of Ingredients 5
Steps:
- Allow the ice cream/sorbet to soften slightly.
- Line a 9 inch round cake pan with plastic wrap.
- Scoop ice cream into the round cake pan, make even across the top.
- Cover, return to freezer for at least 4 hours.
- Preheat oven to 350°F.
- Grease two 9 inch round cake pans.
- Blend the dry cake mixes, egg white and water in a large bowl.
- Beat till smooth.
- Divide batter equally in to prepared pans.
- Bake 25-30 minutes or till top springs back.
- Cool 10 minutes; Invert onto wire racks.
- Cool completely.
- Assemble: Place 1 cake on a cake plate.
- Unwrap ice cream/sorbet, place on top of cake.
- Then place the 2nd cake on top of the layers.
- Spread whipped topping over entire cake.
- Cover with plastic wrap (spray plastic wrap with cooking spray to prevent sticking). Return to freezer till ready to serve.
- Garnish as desired.
Nutrition Facts : Calories 263.8, Fat 15.2, SaturatedFat 10.6, Cholesterol 33.2, Sodium 119.6, Carbohydrate 28.3, Fiber 0.6, Sugar 25, Protein 4
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