Mint-Chocolate Ice Cream Cake

Mint-Chocolate Ice Cream Cake

Cake…..11box Betty Crocker® SuperMoist® butter recipe chocolate cake mix
Water, butter and eggs called for on cake mix box
Filling…..6 cups green mint-flavored ice cream with chocolate chips or chocolate
swirl, slightly softened
Frosting…..1 1/2 cups whipping cream  ~   tablespoons powdered sugar
drops green food color

1.)   Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms

only of two 9-inch round cake pans; line bottoms with waxed paper.

Make cake batter as directed on box. Spoon evenly into pans.

2.)   Bake as directed on box for 9-inch rounds. Cool in pans 10 minutes.

Remove from pans to cooling racks. Remove waxed paper. Cool completely,

about 30 minutes.

3.)   Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly

in pan. Cover with foil; freeze until completely frozen, about 2 hours.

4.)   On serving plate, place 1 cake layer with rounded side down. Remove ice

cream from pan; peel off foil. Place on top of cake. Top with remaining cake

layer, rounded side up.

5.)   In medium bowl, beat whipping cream, powdered sugar and food color on

high speed until stiff peaks form. Frost side and top of cake with whipped cream.

Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes

before serving.

  • Prep Time 25 min. ~ Servings 16


2 thoughts on “Mint-Chocolate Ice Cream Cake

  1. I made something very similar for my son’s birthday a week ago although yours looks a bit more “polished’ than mine did. Very nice!!!!!!!

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