Strawberry Ice Cream Cake
|Strawberry cake mix||1 (Duncan Hines, Brand Moist Deluxe Strawberry Supreme Type)|
|Rum syrup||4 Tablespoon|
|Boiling water||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Strawberry ice cream||1 Pint, softened (Filling And Frosting)|
|Frozen whipped topping||8 Ounce, thawed (Filling And Frosting)|
|Fresh strawberries||2 Cup (32 tbs) (For Garnish)|
|Strawberry ice cream cake||1 (Filling And Frosting)|
Preheat oven to 350 F.
Grease and flour two 9-inch round cake pans.
Prepare, bake and cool cake following package directions.
For Rum Syrup, stir boiling water into sugar in medium bowl.
Stir until sugar is dissolved.
Add cold water and rum.
Place cake layers on cooling racks in jelly-roll pan.
Spoon 1/2 cup rum syrup evenly over each layer.
Freeze 2 hours or until cake layers are firm.
For Filling and Frosting, place one cake layer on serving plate.
Spread softened ice cream to edges.
Place second layer on top of ice cream.
Freeze assembled cake until ice cream is firm.
Frost sides and top of cake with whipped topping.
Garnish with fresh strawberries, if desired.
Store in freezer until ready