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Chocolate Dream Ice Cream Cake

Source of Recipe

Nob Hill - Something Extra


Recipe Introduction

Prep time: 30 minutes Cook time: 30 minutes Chill time: several hours

List of Ingredients

1 (18.25-oz.) box chocolate cake mix, plus water, eggs, oil or butter as package directs
1/2 cup plus 1 tbsp. Kahlúa, divided
1 cup miniature chocolate chips
1 tbsp. instant espresso powder
2 pints Häagen-Dazs Mocha Almond Fudge Ice Cream
1/3 cup Smucker’s Hot Fudge Topping
1/2 cup toasted slivered almonds


Recipe

Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Prepare cake according to package directions, substituting 1/2 cup Kahlúa for 1/2 cup of the water. Stir in chocolate chips and espresso powder and pour into prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Remove cake from pans after 15 minutes and allow to cool completely on a wire rack. Soften ice cream in a microwave for about 30 seconds or until slightly softened, but not melted. (It should be a spreadable consistency.) Place one of the cake rounds in the bottom of a 9-inch springform cake pan. Spread half of the ice cream evenly over the top. Repeat layers, spreading a thin layer onto the sides; freeze until firm. Before serving, remove the sides from the springform pan. Stir together fudge topping and remaining 1 tbsp. Kahlúa and drizzle over the top of the cake. Press almonds onto the sides.

Makes 12 servings.

Tip! Cutting the cake is easy if you dip the knife into hot water first.

Variations! Yellow cake mix + peach brandy + Dreyer’s Homemade Grovestand Peach Ice Cream + caramel sauce; Chocolate cake mix + pepp


Nutrition Per Serving: 630 calories, 10 g protein, 37 g total fat (13 g sat.), 67 g carbohydrate, 3 g fiber, 46 g sugar, 125 mg cholesterol, 460 mg sodium, 15 points