Incredible Melted Ice Cream Cake
Choose your flavor and let the ice cream melt. The only trick is that
you must have 2 cups of melted ice cream. For super-premium ice creams
with little overrun, that's 1 pint frozen. But for less expensive brands
with a lot of air piped in, you'll need to begin with more than a pint.
Ingredients:
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs
1. Place a rack in the center of the oven and preheat the oven to 350
degrees F.
2. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust
with flour. Shake out the excess flour. Set the pan aside.
3. Place the cake mix, melted ice cream, and eggs in a large mixing
bowl. Blend with an electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with the rubber spatula.
Increase the mixer speed to medium and beat 2 minutes more, scraping the
sides down again if needed. The batter should look thick and well
blended. Pour the batter into the prepared pan, smoothing the top with
the rubber spatula.
4. Place the pan in the oven.
5. Bake the cake until it springs back when lightly pressed with your
finger and just starts to pull away from the sides of the pan, 38 to 42
minutes. Remove the pan from the oven and place it on a wire rack to
cool for 20 minutes. Run a long, sharp knife around the edge of the cake
and invert it onto a small rack, then invert it again onto a second rack
so that the cake is right side up to complete cooling, 30 minutes more.
Meanwhile prepare the Chocolate Marshmallow Frosting, or another
frosting that would go well with the flavor of the ice cream in the
cake. Place the cake on a serving platter and frost the top of the cake
with clean, smooth strokes.
Chocolate Marshmallow Frosting
2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons (1/2 stick) butter
1/3 cup plus 1 tablespoon milk
1 teaspoon pure vanilla extract
1. Sift the sugar and cocoa powder together into a large mixing bowl.
Set aside.
2. Place the marshmallows, butter, and milk in a medium-size heavy
saucepan over low heat. Stir until the marshmallows are melted, 3 to 4
minutes. Remove the pan from the heat. Pour the confectioners' sugar and
cocoa mixture over the marshmallow mixture. Add the vanilla and stir
until the frosting is smooth and satiny.
3. Use at once to frost the top of the cake of your choice.
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:[EMAIL PROTECTED]
mailto:[EMAIL PROTECTED]
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
