White Chocolate Cherry Chip Ice Cream Cake

Looking for something cool to make ahead? Try a frosty cake dessert that's premixed with ice cream.

Yield

16 servings

Ingredients

1 (18.25 ounce) box Betty Crocker® SuperMoist® white cake mix
1 (4-serving size) box white chocolate instant pudding and pie filling mix
1 cup water
1/3 cup vegetable oil
4 egg whites
6 cups cherry-chocolate chip ice cream
1 cup whipping cream
1 (6 ounce) package white chocolate baking bars, chopped
1/4 cup hot fudge topping

Directions

Preheat oven to 350°F (177°C) (325°F (163°C) for dark or nonstick pan). Spray bottom only of 13 x 9-inch pan with Pan Release or baking spray with flour.

In large bowl, beat cake mix, dry pudding mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be very thick). Pour into pan.

Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Meanwhile, place ice cream in refrigerator 1 hour to soften.

Cut cake into 1 to 1 1/2-inch squares with serrated knife. In very large bowl, stir ice cream until very soft. Add cake squares; stir until cake is coated (cake pieces will break up). Spoon mixture back into pan. Smooth top. Freeze about 3 hours or until firm.

Meanwhile, in 1-quart saucepan, heat whipping cream until hot but not boiling. Stir in chopped white chocolate until melted and smooth. Pour mixture into small bowl. Refrigerate 1 hour 30 minutes to 2 hours or until cold.

Beat white chocolate mixture on high speed until soft peaks form (do not overbeat or mixture will look curdled). Spread over ice cream cake.

In microwavable food-storage plastic bag, place hot fudge topping; seal bag. Microwave on HIGH 15 seconds or until melted; squeeze bag until topping is smooth. Cut off tiny corner of bag; squeeze bag to drizzle topping over cake. Serve immediately, or cover and freeze.

Estimated Time

Preparation Time: 25 minutes
Bake Time: 30 minutes
Cool Time: 1 hour
Freeze Time 3 hours

Additional Information

Experiment with other flavors of ice cream, if desired.

Nutritional Information

Amount per serving: Calories 430 (Calories from Fat 200); Total Fat 22 g (Saturated Fat 10 g, Trans Fat 1 g); Cholesterol 40 mg; Sodium 400 mg; Total Carbohydrate 53 g (Dietary Fiber 0 g, Sugars 37 g); Protein 5 g

Recipe Courtesy Of

Betty Crocker

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