MUD-SLIDE ICE CREAM CAKE

Mud-Slide Ice Cream Cake image

Provided by Vseward Chef-V

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) box betty crocker supermoist fudge cake mix
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee
4 cups vanilla ice cream
1 (12 ounce) container whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will 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 3 hours or until firm.
In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Nutrition Facts : Calories 247, Fat 12.8, SaturatedFat 5.7, Cholesterol 38.4, Sodium 258.7, Carbohydrate 31.5, Fiber 0.8, Sugar 22.6, Protein 2.9