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Fluted Ice Cream Cake

foodlover's picture
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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