Fluted Ice Cream Cake
|Devil's food cake mix/Double dutch batter-cake mix||500 Gram (1 Package)|
|Strawberry parfait ice cream||1 Pint, slightly softened|
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.
To serve, cut into wedges.
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