Icecream filled cake
Ice cream cakes became popular in the 1950s when refrigeration became more common in households.
This is vegetarian recipe. Dish can be prepared in 115 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Icecream filled cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until well combined.
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Pour the batter into a greased and floured cake pan.
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Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool completely.
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Once the cake is cooled, use a serrated knife to cut it horizontally into two layers.
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Take one pint of ice cream and let it soften slightly.
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Spread the softened ice cream evenly over the bottom cake layer.
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Place the second cake layer on top of the ice cream.
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Wrap the cake in plastic wrap and freeze for at least 1 hour.
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Before serving, remove the cake from the freezer and let it sit at room temperature for a few minutes.
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Top the cake with whipped cream and sprinkles.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 65g22%
- Sugars 40g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
