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Mud Slide Ice-Cream Cake Recipe
Ingredients
- 1 box Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix (or another chocolate flavour)
- 1/2 cup (125 mL) butter or margarine, melted
- 2 eggs
- 2 tbsp (25 mL) coffee-flavoured liqueur or strong coffee
- 4 cups (1 L) vanilla ice cream
- 1 tub Betty Crocker* Whipped Chocolate Frosting
- 2 tbsp (25 mL) coffee-flavoured liqueur, if desired
| PREP TIME 30m |
COOK TIME 5h30m |
TOTAL TIME 6h |
YIELD 15 servings |
|---|
Instructions
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Grease bottom only of 13x9-inch pan with shortening or cooking spray.
- In large bowl, beat cake mix, butter and eggs until well blended.
- Spread batter in pan.
- Bake 19 to 24 minutes or until centre is set (top will appear dry and cracked).
- Cool completely, about 1 hour.
- Brush 2 tablespoons liqueur over cake.
- Let ice cream stand about 15 minutes at room temperature to soften.
- Spread ice cream over cake.
- Freeze 3 hours or until firm.
- In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream.
- Freeze at least 1 hour.
A recipe from Life Made Delicious
2020-04-21
https://www.flyers-on-line.com/data/recipes/6826/mud-slide-ice-cream-cake.jpg
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