Rainbow Ice Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 pkg chocolate cake mix
2 eggs
water
1 quart strawberry ice cream, softened
1 quart pistachio ice cream, softened
2 envelopes (2 oz each) whipped topping mix
milk
red food coloring
1 T light rum (optional)
chopped pistachio nuts
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Directions: |
Directions:Greawe 2 nine inch round layer cake pans. dust with flour; tap out any excess. Prepare cake mix with eggs and water, following label directions; pour into prepared pans.
Bake in moderate oven (350) 30 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire racks 10 minutes. Loosen layers around edges with a knife; turn out onto racks; cool completely. Split each layer, using a sawing motion with a sharp knife.
While layers bake, cut two 18inch lengths of plastic wrap and fit into 2 eight inch layer cake pans.
Spread half the strawberry ice cream evenly in each cake pan. Top with half 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; peel off transparent wrap and place on split layer; repeat with 2 more split layer and second ice cream layer. (the extra split layer will make a nice treat for supper topped with a scoop of coffee ice cream) Freeze entire cake while making frosting.
Beat whipped topping mix iwth milk, following label directions Tint a pale pink with red food coloring and flavor with rum if you wish.
Frost side and top of cake with part of frosting; pile remaining frosting onto center of cake and swirl out with teaspoon and sprinkle with pistachio nuts.
Freeze until 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 with spatula and pancake turner. Cut with a sharp knife or try your electric knife. |
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