Directions: |
Directions:Grease 2 nine inch round layer-cake pans; dust with flour; tap out any excess. Prepare cake mix with eggs and water following lable directions. Pour into prepared pans. Bake at 350, 30 minutes or until centers spring back when lightly pressed with fingertips. Cool in pans on wire racks 10 minutes. Loosen layers around edges with a knife; turn out onto racks; cool completely. Split each later, using sawing motion with a sharp knife. While layers bake, cut 2 18inch lengthes of plastic wrap and fit into 2 eight inch layer cake pans. Spread half the strwberry ice cream evenly in each cake pan. Top iwth lalf the pistachio ice cream in each pan (or use your favorite flavor combinations) Cover ice cream with plastic wrap and freeze until ready to use. Place one split cake layer on cooky sheet. Remove one ice cream layer from pan; ppel off transparent wrap and place on split layer; repeat with 2 more plit layers and sceond iceream layer. Freeze entire cake while making frosting.
Beat whipped topping mix with milk, following label directions. Tint a pale pink with red coloring and flavor with rum, if ypu wish. Frost side and top of cake with part of frosting; pile remainging frosting onto center of cake and swirl out with t and sprikle with pistachio nuts. Freeze untl frosting is firm; then cover with plastic wrap. when ready to serve, loosen cake around edge of cooky sheet with a spatula dipped in hot water; transfer to serving plate iwth spatula and pancake turner. Cut with a sharp knife, or try your electric knife. |
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