Directions: |
Directions:Preheat the oven to 350. Lightly mist a 12- cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with the rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothin the top with the rubber spatual. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your cinger and just starts to pull away from the sides of the pan, 38-42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and incert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes.
Meanwhile, prepare the Frosting:
Sift the sugar and cocoa powder together into a large mixing bowl. Set aside. Place the marchmallows, butter, and milk in a medium size heavy saucepan over low heat. Stir until the marshmallows are melted 3 to 4 minutes. Remove the pan from the heat. Pour the powdered sugar and cocoa mixture over the marchmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
Place the cake on a serving platter and frost the top of the cake. |
This recipe for Incredible Melted Ice-Cream Cake is from