Ice Cream Cake Recipe

Summary

Servings4Cuisine
CourseMethod
Dish

Ingredients

 Chocolate pudding cake mix without pudding18 1⁄2 Ounce
 Chocolate chip ice cream1⁄2 Gallon
 Semi sweet chocolate morsels6 Ounce
 Butter/Margarine3 Tablespoon
 Powdered sugar1 Ounce, sifted
 Evaporated milk89 Milliliter
 Vanilla extract1 Teaspoon
 Candied red cherries1⁄2 Cup (8 tbs)
 Candied green cherries1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 1617 Calories from Fat 585

% Daily Value*

Total Fat 63 g96.7%

Saturated Fat 36.8 g184.1%

Trans Fat 0 g

Cholesterol 130.6 mg43.5%

Sodium 1408.9 mg58.7%

Total Carbohydrates 255 g85.1%

Dietary Fiber 4.6 g18.4%

Sugars 190.6 g

Protein 16 g31.3%

Vitamin A 22.7% Vitamin C 0.92%

Calcium 55.5% Iron 21.5%

*Based on a 2000 Calorie diet

Directions

Prepare cake mix according to package directions, pour batter into 2 greased and floured 9-inch round cake-pans.
Bake according to package directions.
Cool in pans 10 minutes, remove layers from pans, and cool completely.
Split layers horizontally.
Place one layer on a serving plate.
Remove ice cream from container; slice off 1/2-inch layer of ice cream, and place it on cake layer.
Place small chunks of ice cream on exposed areas of cake, if necessary, to cover entire surface.
Repeat procedure with remaining cake layers and ice cream, leaving top layer of cake uncovered.
Cover ice cream cake, and freeze until firm.
Place chocolate morsels and butter in top of a double boiler, bring water to a boil.
Reduce heat to low, and cook until chocolate and butter melt, stirring well.
Pour chocolate mixture into a mixing bowl.
Add powdered sugar, milk, and vanilla, beat with an electric mixer until smooth.
Spread on top and sides of cake while frosting is still slightly warm.
Garnish with candied cherries.
Serve cake immediately, or freeze several hours or overnight.
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