Mint-Chocolate Ice Cream Cake

Ingredients

Cake
  • 1 box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix
  • Water, butter and eggs called for on cake mix box
Filling
  • 6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened
Frosting
  • 1 1/2 cups whipping cream
  • 2 tablespoons powdered sugar
  • 4 drops green food color

Instructions

1 _ Heat oven to 350°F (325°F for dark or nonstick pans). 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, about 30 minutes.

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, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

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