NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Ice Cream Cake
1 cake mix (any flavor)
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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