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Cherry Ice Cream Cake Recipe
|Devil's food cake mix||18 Ounce (1 Package)|
|Vanilla ice cream||1 Quart, softened|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs) (30 Cherries)|
|Confectioners sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
Serving size: Complete recipe
Calories 5577 Calories from Fat 2559
% Daily Value*
Total Fat 287 g442.3%
Saturated Fat 162.2 g810.9%
Trans Fat 10 g
Cholesterol 909.5 mg
Sodium 5397.5 mg224.9%
Total Carbohydrates 690 g230%
Dietary Fiber 19.4 g77.5%
Sugars 494.1 g
Protein 71 g141.4%
Vitamin A 186.3% Vitamin C 13.1%
Calcium 149.2% Iron 63%
*Based on a 2000 Calorie diet
Turn into 2 prepared 9-inch layer cake pans and bake according to package directions.
Combine the ice cream and cherries; mix well.
Place one cake layer on an aluminum foil-covered cardboard and spread ice cream in an even layer over cake.
Top with other cake layer.
Place in freezer until ice cream is firm.
Blend confectioners' sugar and extract into whipped cream with final few strokes.
Frost sides and top of cake with whipped cream and pipe an edge on top of cake with a pastry bag and tube.
Freeze until firm.
Allow cake to soften slightly before serving.