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White Chocolate Cherry Ice Cream Cake Recipe

Written on Tuesday, December 20, 2016 | 3:47:00 PM

Serves : 16 servings 
Preparation time : 25 minutes 
Start to Finish: 5 Hours

Ingredients : 
- 1 box (16.25 oz) white cake mix with pudding in the mix
- 1 box (4-serving size) white chocolate instant pudding and pie filling mix
- 1 cup water
- ⅓ cup vegetable oil
- 4 egg whites
- 6 cups cherry–chocolate chip ice cream, slightly softened
- 1 cup whipping cream
- 1 package (6 oz) white chocolate baking bars, chopped
- ¼ cup hot fudge topping

Preparation Method :
1) Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.

2) In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes (batter will be very thick). Spread batter in pan.

3) Bake 29 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.

4) With serrated knife, cut cake into 1- to 1½-inch squares. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.

5) Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold. Beat with electric mixer on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice-cream cake.

6) In small microwavable bowl, microwave fudge topping uncovered on High about 15 seconds or until melted; stir until smooth. Spoon into small resealable freezer plastic bag; seal bag. Cut small tip off bottom corner of bag; squeeze bag to drizzle topping over cake. Cut into 4 rows by 4 rows. Serve immediately, or cover and freeze.


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