| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 1 hr |
| Cook: | 10 min |
| Yield: | 24 servings |
Ingredients
- Cooking spray
- 1 16-to-18-ounce box devil’s food cake mix (plus required ingredients)
- 1 large egg
- 3 1.5-quart rectangular cartons vanilla ice cream, softened
Instructions
- Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
- Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
- Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
- Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
- Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
- Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
- Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 307 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 1 g |
| Sugar | 29 g |
| Protein | 5 g |
| Cholesterol | 51 mg |
| Sodium | 249 mg |
Reviews
ok, what a mess! not difficult, but messy. Also had to bake the cake more like 10-12 minutes. My ice cream was semi thawed, any soupier there’s no way it would have stayed between the cakes. As it was, it spilled over the sides and I had to clean up the ooze all around the cake before i stuck it back in the freezer. It now looks like quite a thing! but i have cake crumbs and ice cream everywhere.
AWESOME Dessert! I made one for my husband’s 53rd birthday and it was a huge hit. We had some friends over for some cake and everyone loved it. It really has that “WOW” factor. It was so easy to make and now that I have done it once I feel comfortable switching it up a bit like maybe using a chocolate chip ice cream or something funky. I even got a request from a friend that she would pay me to make one for her son’s bday – he is turning 16.
My only suggestion would be cut down on the amount of ice cream. The ice cream to cake ratio seemed a bit off but if you cut down on the amount of ice cream you would lose some of that “WOW”!!! The cake stays good for about a week but ours didn’t last that long!!!
Don’t let the size fool you – its easy.