ICE CREAM CAKE

Thumb_ice_cream_cake89414

(from SHINE’s recipe box)

Source: ALLRECIPES.COM

Prep time: 20 minutes
Cook time: 30 minutes
Serves 18 people

Categories: DESSERT-CAKE-ICE CREAM

Ingredients

  • Ingredients
  • 1 (18.25 ounce) package chocolate cake mix
  • 1/2 gallon chocolate ice cream, softened

Directions

  1. Directions

  2. Prepare cake according to package directions; bake in a 9×13 inch baking dish and cool completely.

  3. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.

  4. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.

  5. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.

  6. Cover with waxed paper and freeze until very firm. Decorate as desired.

  7. MODIFY FOR 2 LAYERS OF CAKE:

  8. I made 2 nine inch round cakes. When removed from their pans to cool, I lined one of the cleaned cake pans with plastic wrap and filled it with the ice cream we were going to use with the cake. After letting it harden in the freezer, it was easy to remove from the pan with the plastic wrap. I assembled the perfectly shaped layers with no problem!

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