Chocolate Ice Cream Cake
Source of Recipe
CD Kitchen
List of Ingredients
Chocolate Ice Cream Cake
nonstick cooking spray
1 package (2-layer-size) regular chocolate cake mix
1 1/3 cup water
1/2 cup plain nonfat yogurt
4 egg whites
1 quart cherry-nut ice milk, softened
1 pint chocolate ice milk, softened
1 envelope (1.3-ounce size) whipped dessert topping mix
1 tablespoon unsweetened cocoa powder
1/2 cup fat-free milk
1 teaspoon vanilla Unsweetened cocoa powderRecipe
Spray two 8x1-1/2-inch round baking pans with nonstick coating.
Set aside.
Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions.
Divide batter equally between prepared pans.
Bake in a 350 degrees F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean.
Cool in pans on wire racks for 10 minutes.
Remove from pans; cool completely on racks.
Slice each cake in half horizontally making four layers.
To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer.
Spread with chocolate ice milk; top with third layer.
Spread with remaining cherry-nut ice milk; top with last layer.
Cover and freeze for 1 hour.
In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla.
Beat with an electric mixer on high speed until thickened and of spreading consistency.
Spread sides and top of cake with whipped topping mixture.
Cover and freeze 4 to 24 hours or until firm.
To serve, remove cake from freezer about 10 minutes before serving.
If desired, sprinkle top lightly with cocoa powder.
Cut into wedges using a wet knife.
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