Fluted Ice Cream Cake Recipe
Ingredients
| 1 package devil's-food-cake mix or double Dutch batter-cake mix | ||
| 1 pint strawberry-parfait ice cream, slightly softened | ||
Directions
At least day bejore serving: Preheat oven to 325°F.
Make cake mix as label directs; pour batter into 2 identical well-greased 3 1/2-cup fluted molds, up to 1 1/4 inches below rims (use remaining batter for cupcakes).
Bake 50 minutes or until cake tester, inserted in center, comes out clean.
Cool cakes 10 minutes in molds; invert on rack; remove molds; cool cakes.
Cut thin slice off top side of each cake to level; hollow out scant cup of crumbs from center of each cake.
Fill centers with ice cream, leveling it off fiat; also dab top edges of cakes here and there with ice cream.
Now invert ice cream side of one cake onto other cake.
Freezer-wrap; freeze.
To serve, cut into wedges.
Make cake mix as label directs; pour batter into 2 identical well-greased 3 1/2-cup fluted molds, up to 1 1/4 inches below rims (use remaining batter for cupcakes).
Bake 50 minutes or until cake tester, inserted in center, comes out clean.
Cool cakes 10 minutes in molds; invert on rack; remove molds; cool cakes.
Cut thin slice off top side of each cake to level; hollow out scant cup of crumbs from center of each cake.
Fill centers with ice cream, leveling it off fiat; also dab top edges of cakes here and there with ice cream.
Now invert ice cream side of one cake onto other cake.
Freezer-wrap; freeze.
To serve, cut into wedges.
Chef
