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ICE CREAM CAKE

IF YOU LIKE A SCOOP OF ICE CREAM WITH YOUR CAKE, YOU'LL LOVE IT IN YOUR CAKE. THE NIFTY NOTION OF USING ICE CREAM AS ONE OF ONLY THREE INGREDIENTS FOR A CAKE WITH FROM SCRATCH TASTE COMES FROM ANNE BYRN ( THE CAKE MIX DOCTOR). USE DOLCE DE LECHE ICE CREAM (IN PLACE OF THE WATER AND OIL). THIS CAKE IS HEAVENLY".





List of Ingredients



• 18 1/4 OUNCE BOX OF PLAIN CHOCOLATE CAKE MIX
  
• 2 CUPS MELTED ICE CREAM
  
• 3 EGGS
  






Instructions



1. PREHEAT OVEN TO 350°.
   
2. COAT A 12 CUP BUNDT PAN WITH COOKING SPRAY. DUST WITH FLOUR.
   
3. BEAT THE CHOCOLATE CAKE MIX WITH MELTED ICE CREAM AND EGGS IN A BOWL ON LOW SPEED 1 MINUTE. BEAT 2 MINUTES ON MEDIUM.
   
4. POUR IN PREPARED PAN. BAKE FOR 40 MINUTES OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ON WIRE RACK 20 MINUTES.
   
5. INVERT ONTO RACK, COOL COMPLETELY.
   
6. 12 SERVINGS
   SOURCE: FAMILY CIRCLE
   10/3/00 ISSUE
   
7. TRY MAKING IT WITH BUTTER PECAN ICE CREAM AND A YELLOW CAKE MIX.