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Fudge Ice Cream Cake Recipe

Written on Thursday, December 15, 2016 | 7:25:00 PM




Serves : 15 servings 
Preparation time : 15 minutes
Start to Finish: 6 Hours 5 Minutes

Ingredients : 
- 1 box (15.25 oz) chocolate fudge cake mix with pudding in the mix
- ½ cup butter, softened
- 3 eggs
- 1 can or jar (16 oz) hot fudge topping, warmed
- 2 cups chopped creme-filled chocolate sandwich cookies (20 cookies)
- 1 brick (½ gallon) vanilla ice cream, slightly softened

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray bottom of foil only with cooking spray.

2) In large bowl, stir cake mix, butter and eggs with spoon until blended (batter will be very thick). Using greased fingers, spread or pat batter in pan.

3) Bake 18 to 21 minutes or until surface appears dry and is no longer shiny. Run knife around side of cake to loosen. Cool completely in pan on cooling rack, about 1 hour.

4) Spread fudge topping over cake; sprinkle with 1 cup of the chopped cookies. Freeze until firm, about 30 minutes. Spread ice cream over cookies.

5) Cover; freeze at least 4 hours until firm. Remove from freezer 15 minutes before serving. Sprinkle with remaining 1 cup chopped cookies. For easier cutting, remove from pan, using foil to lift. Cut into 5 rows by 3 rows. Store covered in freezer.

* The Wow Factor Go ahead and use any flavor of ice cream in place of vanilla. Chocolate chip, cookies and cream or cherry are all scrumptious choices.


** Sweet Success Don’t let the ice cream get overly soft or let it melt. To make it smoother, place in a large bowl and stir with a sturdy wooden spoon before spreading over the cookie layer.

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