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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg plain white cake mix without pudding in the mix
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tbsp instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting (see below)
Place a rack in the center of the oven and preheat the oven to 350. 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, instant coffee, 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. Add chocolate chips and mix just until it's best combined. 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: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving.
Marshmallow Frosting
2 cups confectioners sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tbsp butter
1/4 cup whole milk or whipping cream
1 tsp vanilla extract
Sift the sugar and cocoa powder together into a large mixing bowl.
Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
Use at once to frost the top of the cake of your choice. For the garnish, I used marshmallow fluff to glue on chocolate covered coffee beans.
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INCREDIBLE MELTED ICE-CREAM CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
1 pkg plain white cake mix without pudding in the mix
2 cups melted ice cream, your choice of flavor (I used Häagen-Dazs coffee)
1 tbsp instant coffee or espresso powder
3 large eggs
2/3 cup mini chocolate chips
Chocolate Marshmallow Frosting (see below)
Place a rack in the center of the oven and preheat the oven to 350. 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, instant coffee, 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. Add chocolate chips and mix just until it's best combined. 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: Slide the cake onto a serving platter and pour the warm frosting over the cake (you will have a little extra). Let it stand for at least 10 minutes before serving.
Marshmallow Frosting
2 cups confectioners sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows or 3/4 cup marshmallow fluff
4 tbsp butter
1/4 cup whole milk or whipping cream
1 tsp vanilla extract
Sift the sugar and cocoa powder together into a large mixing bowl.
Set aside. Place the marshmallows, butter, and milk/cream in a medium-size heavy saucepan over low heat. Stir until the marshmallows are melted, 2 to 3 minutes. Remove the pan from the heat. Pour the confectioners sugar and cocoa mixture over the marshmallow mixture. Add the vanilla and stir until the frosting is smooth and satiny.
Use at once to frost the top of the cake of your choice. For the garnish, I used marshmallow fluff to glue on chocolate covered coffee beans.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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