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Fluted Ice Cream Cake

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Ingredients
  Devil's food cake mix/Double dutch batter-cake mix 500 Gram (1 Package)
  Strawberry parfait ice cream 1 Pint, slightly softened
Directions

At least day bejore serving: Preheat oven to 325°F.
Make cake mix as label directs; pour batter into 2 identical well-greased 3 1/2-cup fluted molds, up to 1 1/4 inches below rims (use remaining batter for cupcakes).
Bake 50 minutes or until cake tester, inserted in center, comes out clean.
Cool cakes 10 minutes in molds; invert on rack; remove molds; cool cakes.
Cut thin slice off top side of each cake to level; hollow out scant cup of crumbs from center of each cake.
Fill centers with ice cream, leveling it off fiat; also dab top edges of cakes here and there with ice cream.
Now invert ice cream side of one cake onto other cake.
Freezer-wrap; freeze.
To serve, cut into wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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4.075
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2520 Calories from Fat 441

% Daily Value*

Total Fat 49 g75.4%

Saturated Fat 14.7 g73.5%

Trans Fat 9.8 g

Cholesterol 0 mg

Sodium 4515.9 mg188.2%

Total Carbohydrates 489 g162.9%

Dietary Fiber 20.5 g81.9%

Sugars 314.3 g

Protein 44 g87.2%

Vitamin A Vitamin C

Calcium Iron 54.4%

*Based on a 2000 Calorie diet

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Fluted Ice Cream Cake Recipe