MUD SLIDE ICE CREAM CAKE

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Mud Slide Ice Cream Cake image

Transform the popular coffee-and-chocolate drink into an easy freezer dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons milk
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container Betty Crocker™ Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
  • Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
  • Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
  • In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 30 g, TransFat 1 1/2 g

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