ICE CREAM CAKE
Source of Recipe
List of Ingredients
This is a recipe from the Southern Living 1986 Annual Recipes Book.
Ice Cream Cake
1 (18.5 oz) package chocolate cake mix without pudding
1/2 gallon chocolate chip ice cream
1 (6 oz) package semisweet chocolate morsels
3 tablespoons butter
1 (1 pound) package sifted powdered sugar
1/4 cup plus 2 tablepoons evaporated milk
1 teaspoon vanilla extract
red and green candied cherries
Bake cake according to directions using 2 greased and floured 9 inch pans. Cool in pans 10 minutes. Remove from pans and cool completely.
Split layers horizontally. Place one layer on 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 service. Repeat procedure with remaining cake layers and ice cream, leaving top layer of cake uncovered. Cover ice cream cake and freeze until firm.
Melt chocolate morsels and butter in top of double boiler. Pour into small 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 cherries. Serve immediately or freeze serveral hours or overnight.
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