July 18th is National Ice Cream Day. Enjoy some today! One way to serve ice cream is in a Triple Chocolate Ice Cream and Cakey Cake - chocolate cake with chocolate ice cream and chocolate frosting. This frosty treat is ever so easy to make. If chocolate is not your favorite flavor, mix things up - red velvet cake with chocolate chip ice cream and fluffy vanilla frosting topped with chocolate sprinkles or lemon cake with blueberry lemonade ice cream and lemon frosting topped with whipped cream and blueberries. The number of combinations is endless. Experiment!
1 box cake mix - any flavor
1/2 cup butter or margarine, melted
2 eggs
4 cups ice cream - any flavor, that goes with cake
1 batch of frosting or 12 ounces of canned frosting - any flavor, that goes with cake and ice cream
Step One: Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). 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.
Step Two: Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely about 1 hour.
Step Three: Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Cover lightly with foil. Freeze three hours or until firm.
Step Four: Spread frosting over ice cream. Top with a flavor of sprinkles that complement ice cream and cakey cake, if desired. Freeze at least one hour covered with foil or the plastic top of the 13x9-inch pan. Before serving, garnish with ice cream and/or fruit, if desired.
15 servings
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