Incredible Melted Ice-Cream Cake
The Cake Mix Doctor's Easy Desserts
This recipe changes the meaning of ice-cream and cake. Now it's ice-cream in cake.
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour and 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 of the with the rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides of the bowl 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 inert it onto a small rack so that the cake is right side up to complete cooling. 30 minutes or more.
Meanwhile, prepare the Chocolate Marshmallow frosting, or another frosting that would go well with the flavor or the ice cream in the cake. Place the cake on a serving platter and frost the top of the cake with clean, smooth strokes.
* Store this cake in a plastic cake saver or under a glass cake dome at room temperature for up to one week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
The Cake Mix Doctor, c. 2000