MINT-CHOCOLATE ICE CREAM CAKE

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Mint-Chocolate Ice Cream Cake image

You can easily-and economically-make ice cream cake at home! Plus, it can be made in advance.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
1 1/2 cups whipping cream
2 tablespoons powdered sugar
4 drops green food color

Steps:

  • Heat 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.
  • Bake 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.
  • Line 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.
  • On 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.
  • In 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.

Nutrition Facts : Calories 330, Carbohydrate 35 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 21 g, TransFat 1/2 g

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