Cherry Ice Cream Cake
|Devil's food cake mix||18 Ounce (1 Package)|
|Vanilla ice cream||1 Quart, softened|
|Chopped maraschino cherries||1⁄2 Cup (8 tbs) (30 Cherries)|
|Confectioners sugar||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Heavy cream||1 1⁄2 Cup (24 tbs), whipped|
Prepare cake mix according to package directions.
Turn into 2 prepared 9-inch layer cake pans and bake according to package directions.
Combine the ice cream and cherries; mix well.
Place one cake layer on an aluminum foil-covered cardboard and spread ice cream in an even layer over cake.
Top with other cake layer.
Place in freezer until ice cream is firm.
Blend confectioners' sugar and extract into whipped cream with final few strokes.
Frost sides and top of cake with whipped cream and pipe an edge on top of cake with a pastry bag and tube.
Freeze until firm.
Allow cake to soften slightly before serving.