Ice Cream Cake
|Chocolate pudding cake mix without pudding||18 1⁄2 Ounce|
|Chocolate chip ice cream||1⁄2 Gallon|
|Semi sweet chocolate morsels||6 Ounce|
|Powdered sugar||1 Ounce, sifted|
|Evaporated milk||89 Milliliter|
|Vanilla extract||1 Teaspoon|
|Candied red cherries||1⁄2 Cup (8 tbs)|
|Candied green cherries||1⁄2 Cup (8 tbs)|
Prepare cake mix according to package directions, pour batter into 2 greased and floured 9-inch round cake-pans.
Bake according to package directions.
Cool in pans 10 minutes, remove layers from pans, and cool completely.
Split layers horizontally.
Place one layer on a serving plate.
Remove ice cream from container; slice off 1/2-inch layer of ice cream, and place it on cake layer.
Place small chunks of ice cream on exposed areas of cake, if necessary, to cover entire surface.
Repeat procedure with remaining cake layers and ice cream, leaving top layer of cake uncovered.
Cover ice cream cake, and freeze until firm.
Place chocolate morsels and butter in top of a double boiler, bring water to a boil.
Reduce heat to low, and cook until chocolate and butter melt, stirring well.
Pour chocolate mixture into a mixing bowl.
Add powdered sugar, milk, and vanilla, beat with an electric mixer until smooth.
Spread on top and sides of cake while frosting is still slightly warm.
Garnish with candied cherries.
Serve cake immediately, or freeze several hours or overnight.