So, I got some Ben and Jerry's Flourless Chocolate Cake ice cream. It is the richest chocolate ice cream I have ever had. It is so yummy so I just took a very small scoop the other day right after I opened it (about 4 bites) and my sweet husband put the rest away for me, in the FRIDGE! lol Needless to say, the next morning when I was surprised when I saw it there when I went to get the milk for Leata and Taylor's cereal. When I posted this on facebook as my status, Katherine so kindly posted a recipe for cake made with cake mix and melted ice cream. I left the ice cream in the fridge and hoped that I would get time to make the cake in the next few days.
Today, for Mother's Day, my mom, sister, brother, mother in law, father in law and sister in law all came for dinner. It was a great opportunity to make this cake.
The link Katherine sent was this: http://www.cakemixdoctor.c
Serves 16
Preparation Time: 5 to 7 minutes
Baking Time: 38 to 42 minutes
Assembly Time: 10 minutes
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain white cake mix (I use a chocolate cake mix)
2 cups melted ice cream, your choice of flavor (This cake was made with B&J's Flourless Chocolate Cake ice cream.)
3 large eggs
(I also added about 3/4 cup of chocolate chips)
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.
6. 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.
This frosting was delicious and went well with the chocolaty theme!
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.
Wow what a YUMMY chocolaty cake. If you are not a chocolate fan you could do whatever flavors you like but it was such a yummy moist cake! I really enjoyed the small, rich slice I had. A.J. assures me it was as yummy as I thought too! I might try it sometime with strawberry ice cream for a pink cake for my girls!
