Mint-Chocolate Ice Cream Cake

You can easily—and economically—make ice cream cake at home! Plus, it can be made in advance.

Cake

box Betty Crocker™ Super Moist™ butter recipe chocolate cake mix

Water, butter and eggs called for on cake mix box

cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

1 1/2

cups whipping cream

tablespoons powdered sugar

drops green food color

1

Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 9-inch round cake pans; line bottoms with waxed paper. Make cake batter as directed on box. Spoon evenly into pans.
2

Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.
3

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.
4

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.
5

In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Source: Betty