Birthday Ice Cream Cake


Yield: 10

Ingredients:

1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
1 gallon of mint chocolate chip ice cream, slightly softened
1 ½ cups Cool Whip
8 drops green food color
Chocolate chips and sprinkles for decoration

Steps:
1. Heat oven to 350 degrees. Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.

2. Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely.

3. Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
20131026-100917.jpg

4. On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
20131026-100936.jpg

5. In medium bowl, lightly mix Cool Whip and food color until combined and Cool Whip is the color of “mint”.
20131026-100950.jpg

6. Frost side and top of cake with whipped cream. Top with chocolate chips and sprinkles for decoration. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

*Tip- Place foil or wax paper around the bottom of the cake to prevent frosting from getting on dish.

20131026-101005.jpg
20131026-101021.jpg

Leave a Reply

Your email address will not be published. Required fields are marked *