Incredible Melted Ice Cream Cake

This really was pretty incredible. Yes, there is ice cream in this cake but it's not an ice cream cake. No keeping the cake in the freezer, no melting of ice cream if you leave a piece of cake out a minute or two. But there is ice cream in this cake. Genius I tell you, Genius.

I've been wanting to make this cake ever since I came across it in The Cake Mix Doctor Cookbook. It's pretty simple. You add your favorite ice cream to the cake mix. That's pretty much it. I suppose the flavor of whatever ice cream you add has a lot to do with the end results. I used Bananas' Foster Ice Cream from Hagen Dazz. I got this wonderful sort of banana bread flavor. Everyone asked for more. But the genius of the recipe is that you can add whatever flavor ice cream is your favorite. Or whatever flavor ice cream you happen to have on hand.

Don't be put off by what might seem like a lot of instructions for this simple recipe. The Cake Mix Doctor Cookbook is pretty thorough on how it describes what to do. Be sure to follow the notes of the recipe to help get the best end product.

The looks of family and friends (not to mention kids) when you tell them you added ice cream to the cake is worth making this cake alone!

INCREDIBLE MELTED ICE-CREAM CAKE
(The Cake Mix Doctor)

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
Frosting or glaze (optional)

Place a rack in the center of the oven and preheat the oven to 350 degrees 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 scrap 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.

Store this cake in a plastic cake saver or under a glass cake dome at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving. Serves 16

Cookbook Notes: You must have 2 cups of melted ice cream for this recipe. 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.

Cookbook Notes: This was originally made with Ben & Jerry's Cherry Garcia ice cream. 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.

Cookbook Notes: This recipe works well in a 13 x 9 inch pan.

Prep Time: 5 to 7 minutes
Baking Time: 38 to 42 minutes
Assembly Time: 10 minutes

NOTE: Though there isn't pudding mix added to this recipe, I still used a cake mix that did NOT contain pudding in the mix (again, there are a host of reasons listed in the cookbook). I used a Duncan Hines cake mix as it doesn't have pudding in the mix. I used the French Vanilla flavor as that was the only "white" version my store had.

NOTE: Make sure the ice cream is melted. Pour into a measuring cup and if you don't have 2 cups, and you don't have any more ice cream in the freezer because you ate that second pint thinking you really wouldn't need it for this recipe, add a little milk to get to that 2 cups measure. But be serious. Just buy 2 pints and eat what's leftover after you make the cake.

NOTE: I understand that some flavors of ice cream for whatever reason don't work. I've only made this with Bananas' Foster Ice Cream (Hagen Dazz) and the author said she used Ben and Jerry's Cherry Garcia. There are a ton of wonderful ice cream flavors out there so I say experiment!

NOTE: I baked my cake in a bundt pan.

NOTE: The original recipe calls for a frosting or glaze to be put on the finished cake. I didn't use the glaze as I wanted this to be eaten by hand and easily portable.

This went over really well. I gave a taste to one of my drivers and when I went to the other office the next day folks there were asking about it...I guess my driver raved about the cake to all!

Comments

Now, that's a fun addition to a cake. I, of course, would want a scoop of vanilla on top of my slice, too. That way, I can have my ice cream INSIDE and OUTSIDE. ;)

Posted by: Carolyn Jung | January 31, 2014 at 08:23 PM