Birthday Ice Cream Cake

Yield: 10


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

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.

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.

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

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.


Funfetti Muddy Buddies


If you like cupcakes, cakes, and sugar cookies, you will most definitely love these! The first time I made these yummy treats was when I went to go visit my friends in Fresno. It was quick, easy and the perfect sweet snack!

Yield: 10 Servings

9 cups Corn Chex Mix cereal
1 12 ounce package of white chocolate chips
1/4 cup butter (or margarine)
1/4 cup milk (or heavy cream)
1 cup powdered sugar
1/2 cups Funfetti cake mix
1/2 cup sprinkles

1. Measure Chex mix cereal in a large mixing bowl and set aside.

2. Melt white chocolate chips, butter, and milk over a double broiler or in the microwave if you are in a hurry.

3. Pour melted white chocolate over cereal, stirring until evenly combined. Pour into 2 gallon resealable food-storage plastic bags.

4. Add powdered sugar and cake mix into bag. Seal bag; shake well until well coated. Add sprinkles and spread coated Chex cereal unto wax paper to cool. Store in air-tight container.