NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Ice Cream Cake

1 cake mix (any flavor)
1/2 gal. ice cream (any flavor), softened
1 1/3 c. water
3 eggs
1/2 c. oil
1 (16 oz.) container cool whip

Line (2) 9 in. cake pans with plastic wrap. Spread softened 1/2 gal. ice cream evenly between the 2 pans. Freeze 1 hour or longer or until firm enough to remove from pans. Mix cake, water, eggs and oil and divide batter evenly between (3) 9 in. greased and floured cake pans. Bake 20 to 25 minutes or until done at 350. Cool completely. Remove plastic from ice cream layers and alternate layers starting with cake on the bottom, then ice cream with cool whip. Keep in freezer.

Donna Bockey - Edinburg, VA


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