Melted Ice Cream Cake
Choose your flavor and let the ice cream melt. The only trick is that you must have 2 cups of melted ice cream. For super-premium ice creams with little overrun, that's 1 pint frozen. But for less expensive brands with a lot of air piped in, you'll need to begin with more than a pint. The liquid, fat, and flavorings are all in the melted ice cream. This recipe works well, too, in a 13x9-inch pan.
List of Ingredients
vegetable oil spray for misting the pan
flour for dusting the pan
1 package (18.25 ounces) plain white cake mix
2 cups melted ice cream, your choice of flavor
3 large eggs Recipe
Place a rack in the center of the oven and preheat the oven to 350 degrees.
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 an electric mixer on low speed for 1 minute. Stop the machine 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, smoothing the top with the rubber spatula. Place the pan in the oven.
Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 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 invert 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 more. Ice with a drizzle of your favorite icing. Serves 16
|
|
member logon
