Incredible Melted Ice-Cream Cake - Recipe

Incredible Melted Ice-Cream Cake

The Cake Mix Doctor

Ann Byrn

Ingredients: 

1 package (18.25 ounces) plain white cake mix

2 cups melted ice cream, your choice of flavor (I've used Mint Chocolate Chip)

3 large eggs

Chocolate Marshmallow Frosting (in follow-up post)

Cooking Directions:

1.) Place rack in the center of the oven and preheat the oven to 350*F. Lightly mist a 12-cup Bundt-pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside. (I've also made these as cupcakes - no pan prep needed and they're easier to share.)

2.) Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and crape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more., scrapping the sides again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3.) Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan., 38 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.

4.) Meanwhile, prepare the Chocolate Marshmallow Frosting, or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

Serves: 16

This can be frozen, wrapped in foil, for up to 6 months. 

(Thaw the cake overnight on the counter before serving).

I love making this cake. It's always a big hit.

So far, I've only used Mint Chocolate Chip ice cream

(with a few drops of green food coloring to enhance the color,

and a few drops of mint extract to enhance the mint flavor).

I will make any cake as cupcakes too. They're easier to serve,

and more fun to eat. Also, if you take the cake to work, or an event,

it's easier to "serve" as cupcakes. Nobody gets a bigger piece than anyone else.

This cake never lasts long when I take it to work.