Melted Ice Cream Cake Recipe 475

MELTED ICE CREAM CAKE RECIPE - (4.7/5)

Steps:

• Preheat oven to 350 F and move the rack to the middle. Lightly mist a 12-cup Bundt or angel food cake pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Place the cake mix, melted ice cream, and eggs (optional) in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute to mix. Increase the mixer speed to medium and beat 2 minutes longer, scraping the sides as necessary until the batter is thick and well-blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. 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 knife around the edge of the cake and invert it onto a small plate or rack, then again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more. Finish with a light dusting of powdered sugar or your favorite icing. Notes: 1. You can melt the ice cream in the microwave on “Defrost.” Check and stir it every few minutes until it becomes liquid. 2. A pint of ice cream may not produce two cups once melted because some manufacturers pump air in during the manufacturing process. *3. In a pinch, you can leave out the eggs. I did once by accident, and my German chocolate cake mix with Haagen Dazs vanilla ice cream was awesome. 4. You can use any variety of cake mix with any combination of ice creams you might have on hand. Boring flavors will produce a bland cake. Get creative with flavors. I’ve used cake mixes with pudding, double pudding, no pudding, extra moist, ultra moist, all with good results. I’ve mixed together several flavors and brands of ice cream to come up with 2 cups and to use up those last bits covered with ice crystals hiding in the back of the freezer.

INCREDIBLE MELTED ICE CREAM CAKE

Steps:

• 1. The Cake Doctor says ... "I made this cake with several flavors of ice cream and our favorite was a super premium from Ben & Jerry's - Cherry Garcia. With cherry and chocolate pieces and the cream and the eggs in the ice cream, you need little else. Your liquid, your fat and your flavorings are all in the melted ice cream. This recipe works well, too, in a 13 x 9 inch pan." Tamara says ... I have experimented with all of my favorite Ben & Jerry flavors such as Chunky Monkey that also worked well. I have always made this in a Bundt pan and either topped or not topped it. That is why I love this recipe because it is so versatile.
• 2. Preheat oven to 350 degrees. Lightly mist a Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour; set pan aside.
• 3. 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 and scrape down the sides of the bowl with a 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 and place in the oven.
• 4. 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.
• 5. This cake really doesn't need to be frosted. I can be glazed with your favorite glaze/dressed up with chopped nuts sprinkled on top.
• 6. This cake can be stored in a plastic cake saver or under a glass cake done at room temp for up to 1 week. Or freeze it, wrapped in foil for up to 6 months. Thaw the cake over night on the counter before serving.

INCREDIBLE MELTED ICE-CREAM CAKE

Steps:

• Place a rack in the center of the oven and preheat the oven to 350°F. 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.
• Meanwhile prepare the Chocolate Marshmallow Frosting , or another frosting that would go well with the flavor of the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Thoroughly grease a bundt pan with butter and set aside.
• Add the cake mix to a large bowl and beat in the eggs, oil and 1/4 cup water with an electric hand mixer until smooth. Stir in the melted ice cream with a wooden spoon. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, 40 to 45 minutes.

MELTED ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees and grease and flour a bundt pan.
• Melt the ice cream to two cups and combine with the cake mix and eggs. Add a touch of milk if the mixture is too thick.
• Bake about 37 minutes.
• Suggestions: Haagan Daz's Mayan Chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. Ben & Jerry's Cherry Garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc.
• Caramel doesn't work very well, and avoid mixes such as angel food cake.