My Children love ice cream cakes. I do too because they are very convenient at birthday parties, no scooping the ice cream and using two different utensils. They are also soooo dang expensive! I thought I would share with you my award winning directions on how to make a fabulous ice cream cake.
First, bake two cakes. I use only Hershey’s chocolate cake, you can find the recipe on the back of the baking chocolate box.
Second, frost the top of the bottom half of the cake. Again, using Hershey’s Chocolate frosting (the best) again, recipe on the box of powdered chocolate.
Opps, actually I do this the night before. Line your cake pan with saran wrap. Take your ice cream, we use only Blue Bell, we are snobs I know! Thaw it a little and press it into the same cake pans that you will be baking the cake rounds in. Freeze overnight.
Un-mold ice cream and place on top of cake. Top with last cake round.
Next, quickly ice the sides of the cake as best you can. This will not be real easy but you just need to get it covered a bit. Put the cake back in the freezer for an hour or so, you will be taking it out to finish icing when it has had time to freeze again.
Now the most important part…
MAKE SURE WHEN YOU CLOSE THE FREEZER.
~YOU KNOW THE ONE IN YOUR GARAGE WHERE IS IT 100 DEGREES,
YOU DON’T SLAM THE DOOR SO HARD IT BOUNCES BACK OPEN.
BECAUSE THIS IS WHAT YOUR CAKE WILL LOOK LIKE 1 HOUR BEFORE YOUR CHILDS BIRTHDAY PARTY…
Seriously? Am I the only one these kind of things happen to?? What would you do now?