Frozen Boston Cream Pie

By mamacasma

Ingredients

• 1 box pound cake mix (16 oz.)
• 3 cups firmly packed light vanilla ice cream
• 3/4 cup heavy cream
• 4 oz. chopped bittersweet chocolate
• 2 oz. chopped semisweet chocolate

Details

Servings 12

Preparation

Step 1

1. You'll need two 9-in. round cake pans.

2. Prepare cake mix as box directs. Transfer batter to pans; bake 25 to 30 minutes until wooden pick inserted in middle comes out clean. Cool 10 minutes.

3. Unmold from pans and cool completely on wire racks. Transfer ice cream to a zip lock freezer bag. Freeze until ready to assemble cake.

4. To assemble: Place one cake layer on serving plate. Rub bag of ice cream between your hands to warm slightly (this makes piping easier). Snip off one corner of zip lock bag; pipe ice cream evenly. Top with other cake layer and freeze for 1 hour, or wrap and freeze overnight.

5. To serve: Heat heavy cream in a small saucepan over medium-high heat just to a boil. Remove from heat and stir in chocolates. Keep stirring until well combined and melted. Pour chocolate sauce onto the center of the cake and gently spread it toward the edge. Place in freezer to set chocolate about 30 minutes.