Rainbow Ice Cream Cake Recipe
Ingredients
| 1 package chocolate-cake mix | ||
| 2 eggs Water | ||
| 1 quart strawberry ice cream, softened | ||
| 1 quart pistachio ice cream, softened | ||
| Topping | 2 | |
| Milk | ||
| Red food coloring | ||
| Light rum | 1 Tablespoon | |
| Chopped pistachio nuts | ||
Directions
1. Crease two 9x1 1/2 -inch round layer-cake pans; dust with flour; tap out any excess.
2. Prepare cake mix with eggs and water, pour into prepared pans.
3. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when lightly pressed with finger. Cool in pans on wire racks 10 minutes. Loosen the layers around edges with a knife; turn out onto racks; cool completely. Split each layer, using a sawing motion with a sharp knife.
4. While layers bake, cut two 18-inch lengths of plastic wrap and fit into two 8-inch layer-cake pans.
5. Spread half the strawberry ice cream evenly in each cake pan; top each with half the pistachio ice cream. (Or use your own favorite flavor combinations.) Cover the ice cream with plastic wrap; freeze.
6. Place one split cake layer on cookie sheet. Remove one ice cream layer from pan; peel off the plastic wrap and place on the split layer; cover with another split layer; add second ice-cream layer and top off with third split layer. (The extra layer will make a nice treat for supper topped with coffee ice cream.) Freeze entire cake while making frosting.
7. Beat whipped-topping mix with milk. Tint a pale pink with red food coloring and flavor with rum, if you wish.
8. Frost sides and top of cake with part of frosting; pile remaining frosting onto center of cake and swirl out with teaspoon and sprinkle with pistachio nuts.
9. Freeze until frosting is firm; then cover with plastic wrap.
10. When ready to serve, loosen cake around edge of cookie sheet with a spatula dipped in hot water; transfer to serving plate with spatula and pancake turner. Cut with a sharp knife, or an electric knife
2. Prepare cake mix with eggs and water, pour into prepared pans.
3. Bake in moderate oven (350°) for 30 minutes, or till centers spring back when lightly pressed with finger. Cool in pans on wire racks 10 minutes. Loosen the layers around edges with a knife; turn out onto racks; cool completely. Split each layer, using a sawing motion with a sharp knife.
4. While layers bake, cut two 18-inch lengths of plastic wrap and fit into two 8-inch layer-cake pans.
5. Spread half the strawberry ice cream evenly in each cake pan; top each with half the pistachio ice cream. (Or use your own favorite flavor combinations.) Cover the ice cream with plastic wrap; freeze.
6. Place one split cake layer on cookie sheet. Remove one ice cream layer from pan; peel off the plastic wrap and place on the split layer; cover with another split layer; add second ice-cream layer and top off with third split layer. (The extra layer will make a nice treat for supper topped with coffee ice cream.) Freeze entire cake while making frosting.
7. Beat whipped-topping mix with milk. Tint a pale pink with red food coloring and flavor with rum, if you wish.
8. Frost sides and top of cake with part of frosting; pile remaining frosting onto center of cake and swirl out with teaspoon and sprinkle with pistachio nuts.
9. Freeze until frosting is firm; then cover with plastic wrap.
10. When ready to serve, loosen cake around edge of cookie sheet with a spatula dipped in hot water; transfer to serving plate with spatula and pancake turner. Cut with a sharp knife, or an electric knife
Chef
