Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook
Serves 12 to 16
1 box (18.25-ounce) devil's food cake mix, Duncan Hines Moist Deluxe®
1 1/3 cups water
1/2 cup vegetable oil
Ice Cream Filling and Frosting:
1/2 gallon chocolate or vanilla ice cream, softened, Breyers® or Edy's®
1 bag (10-ounce) English toffee bits, SKOR®
1 container (8-ounce) frozen whipped topping, thawed, Cool Whip®
Prep time: 15 minutes
Baking time: 30 minutes
Cooling time: 30 minutes
Freezing time: 3 hours
Preheat oven to 350 degrees. Butter and flour two 8-inch-round cake pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Pour batter into prepared pans. Bake for 30 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 15 minutes. Remove cakes from pans and cool cakes completely on cooling rack.
Ice Cream Filling Preparation:
Line three 8-inch-round cake pans with plastic wrap, allowing 3 inches of plastic to hang over sides. Divide ice cream equally among pans. Using rubber spatula, spread ice cream over bottoms of prepared pans, forming smooth, even layers. Sprinkle 1/4 cup of toffee bits over ice cream in each pan. Freeze for 3 hours, or until frozen solid.
To Assemble and Frost:
Cut each cake layer horizontally in half. Working quickly, remove ice cream from pans. Peel off plastic and place 1 ice cream circle on each of 3 cake layers. Stack cake and ice cream layers atop each other on serving platter. Top with remaining cake layer. Frost cake with whipped topping and sprinkle with remaining toffee bits. Freeze until ready to serve. Let ice cream cake stand at room temperature for 5 minutes before serving.
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