Mint Chocolate Ice Cream Cake

By barbsjustagirl

Ingredients

• Cake
• 1 box 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
• 2 tablespoons powdered sugar
• 4 drops green food color

Details

Servings 16
Preparation time 25mins
Cooking time 30mins

Preparation

Step 1

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. Make cake mix as directed on box, using water, butter and eggs. Spoon evenly into pans.

2. Bake as directed on box for 9-inch pans or until toothpick inserted in center comes out clean. 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.