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Ice Cream Cake Recipe

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This recipe for Ice Cream Cake, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lacy Susman
Added: Tuesday, September 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 quarts ice cream (your choice)
1 box cake mix (your choice)
ingredients to make cake mix (eggs and oil)

Directions:
Directions:
Start at least one day before you need to serve the cake. Take ice cream out of the freezer and allow to thaw for about 30 minutes. You want it soft, but not runny. While the ice cream is thawing, put one empty 9" round cake pan in the freezer to chill. After 30 minutes, line the chilled cake pan with plastic wrap (leave enough to hang over the edges). Fill the pan with softened ice cream. Work as quickly as you can, since you don't want the ice cream to melt too much. Start with the bottom of the pan, making sure the ice cream gets into the corners. Try to get it as level as possible, being careful to fill any holes or gaps. Cover with plastic wrap, then with foil, and place in freezer overnight to re-harden.

Bake your cake at least 6 hours before serving. Fill the second round cake pan with half of the batter (you can make cup cakes with the other half). Bake, cool. and remove from pans as directed on box or recipe. It is important that the cake is completely cool before proceeding. Remove the cake pan with the ice cream from the freezer at least 3 hours before serving time. Remove top plastic and foil, then place a dinner plate on top of the pan and invert the pan onto the plate. Remove the plastic wrap from the ice cream. Invert the cooled cake on top of the ice cream. This makes a flat top cake that is easier to frost. Frost and decorate, working VERY QUICKLY. I did the main layer of frosting, put the cake back in the freezer for an hour or so and then, took it back out to decorate and put it back in the freezer to harden for a couple hours. (Let it refreeze at least 3 hours total after frosting it however you choose to frost it.) Remove from freezer right before serving.

 

 

 

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