Melted Ice Cream Cake
Melted Ice Cream Cake might be a good recipe to expand your side dish recipe box. This recipe makes 12 servings with 437 calories, 6g of protein, and 19g of fat each. For 67 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 14 people have tried and liked this recipe. It will be a hit at your Summer event. If you have eggs, confectioners' sugar, white cake mix, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. From preparation to the plate, this recipe takes roughly 52 minutes. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so awesome. If you like this recipe, take a look at these similar recipes: Vegan Mochan Almond Fudge Melted Ice Cream Cake, Vegan Peanut Butter Zig Zag Melted Ice Cream Cake, and Melted Ice Cream Bread.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 42 minutes
Ingredients:
4 oz butter, softened
2 cups sifted confectioners' sugar
8 oz cream cheese, softened
3 large eggs
2 cups melted premium ice cream, I used Amy's Mexican Vanilla
1 teaspoon vanilla extract
1 package (18.25 ounces) plain white cake mix
Equipment:
kugelhopf pan
oven
mixing bowl
frying pan
wire rack
knife
Cooking instruction summary:
Preheat the oven to 350°F. Spray a 12 cup Bundt pan with Baker’s Joy (after making a ton of Bundt cakes, I’ve had 100% success with Baker’s Joy, so I’m mentioning the brand).Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Mix well, then beat until smooth. Pour into the Bundt pan.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.To make the frosting, beat together the cream cheese and butter. Gradually add the sugar and beat until smooth. Beat in the vanilla. Put it all in a heavy zipper bag (or an icing bag fitted with a round tip if you have one), snip off the bottom corner of the bag, and pipe it up and down the sides of the cake.
Step by step:
1. Preheat the oven to 350°F. Spray a 12 cup Bundt pan with
2. Baker’s Joy (after making a ton of Bundt cakes, I’ve had 100% success with
3. Baker’s Joy, so I’m mentioning the brand).
4. Place the cake mix, melted ice cream, and eggs in a large mixing bowl.
5. Mix well, then beat until smooth.
6. Pour into the Bundt pan.
7. 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.
8. 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.To make the frosting, beat together the cream cheese and butter. Gradually add the sugar and beat until smooth. Beat in the vanilla. Put it all in a heavy zipper bag (or an icing bag fitted with a round tip if you have one), snip off the bottom corner of the bag, and pipe it up and down the sides of the cake.
Nutrition Information:
covered percent of daily need
