Ice Cream Cake Dessert

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Preparation time: 25 minutes plus freezing
Cooking time: 25 minutes plus cooling

Difficulty: Easy - for beginners
Serves: 9 servings


•1 package chocolate cake mix (regular size)
•1 quart vanilla ice cream, softened
•1 cup sugar
•1/2 cup evaporated milk
•1/2 cup light corn syrup
•3 ounces unsweetened chocolate, chopped
•1/2 teaspoon vanilla extract
•1/2 cup slivered almonds


•Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan.
• Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack.
• Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze.
• In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds. Yield: 9 servings (1-3/4 cups sauce).


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