Friday, June 21, 2013

Mint Chocolate Chip Ice Cream Cake

-Parchment paper
-Devil’s food cake mix, prepared according to package directions
-1/2 gal. mint chocolate chip ice cream, softened
-Hot fudge sauce
-10 chocolate wafers, coarsely crushed
-Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints

1.  Preheat oven to 350º. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil's Food Cake Batter, and spoon into pans.
2.  Bake for 12 to 14 minutes or until a wooden pick inserted in center comes out clean. 
3.  Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool completely (about 1 hour). 
4.  Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream (about 2 1/3 cups); sprinkle with half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Freeze 8 to 12 hours.
5.  Remove cake from springform pan, and place on a cake stand or plate.
6.  Spread hot fudge sauce over top of ice-cream cake. Let stand 15 minutes before serving.
7.  Garnish with whipped cream and chocolate mints

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