30 Delicious Ice Cream Cake Recipes Read Online Free PDF Page A

full.  Level the ice cream with a spatula.  Cover with heavy duty plastic freezer wrap.  Then wrap the pan with tin foil.  Freeze for 2 hours.
Line the bottom of the two 9 inch round baking pans with parchment paper.  Lightly spray the parchment paper with cooking spray.
Mix the cake batter according to directions.  Divide the batter between the two 9 inch pans and bake according to the package directions.
When baking is done remove from oven and cool completely.
Cover each pan with heavy duty plastic freezer wrap.  Cover individually with tin foil. Place both pans in the freezer for at least 1 hour.
When ready to prepare take the three pans out of the freezer. 
Remove the first cake to a plate or platter.  
Run a warm knife or flat metal spatula around the edges of the pan with the ice cream to loosen it. 
Invert the pan over the bottom layer of the cake.
Release the springform latch.  The ice layer cream should slide out onto the cake layer.  Discard the parchment paper.
Center the ice cream layer.
Remove the second cake and position it right-side up as the top layer.
Wrap in heavy duty plastic freezer wrap and tin foil.  Return to the freezer until you’re ready to frost.  If possible freeze it overnight.
To frost the cake take the 1 quart of Vanilla Bean ice cream out of the freezer and let it soften at room temperature.
Put the ice cream in an electric mixer and mix it until it is smooth and has the consistency of frosting.
Frost the cake with the ice cream.
Put tooth picks in the cake and then wrap in heavy duty plastic freezer wrap.  The toothpicks help to keep the plastic wrap from sticking to the frosting.   Return to the freezer for at least 2 hours.
When you’re ready to serve the cake, drizzle the top with caramel and chocolate syrup.
Store any leftover cake in the freezer and wrapping in heavy duty plastic freezer wrap and tin foil.
     
     

Coffee Fudge Ice Cream Cake
 
    Servings:  8
                                                                 
    Ingredients
     
1 quarts premium or super-premium Coffee ice cream, softened slightly
1 1/3 Cups Water
1/2 Cup Vegetable Oil
3 Large Eggs
1 cup hot fudge topping
Caramel ice cream topping in a squeeze bottle
1 box Duncan Hines® Moist Deluxe® Devil’s Food cake mix
1 bag Chopped pecans  (8 ounce)
Whipped cream (optional)
    Directions
     
Preheat the oven to 350° F.
Line the bottoms of two 8 inch round baking pans with parchment paper.  Lightly spray the parchment paper with cooking spray.
Put the pecans in a blender and pulse until they’re finely chopped. Set aside.
Combine the cake mix, eggs, water and oil in a large bowl.
Beat with an electric mixer until well combined.
Divide the cake batter between the two pans.
Bake the two cakes until a toothpick or cake tester inserted into the center of the cakes comes out clean, usually 30 to 35 minutes.
Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely on racks before assembling the cake.
Place one of the cake layers on a freezer-ready cake plate or platter.
     

 
     
     
Take the Coffee ice cream out of the freezer and allow to soften.
Spread 1 quart of the softened ice cream over the top of the first layer.
Sprinkle 1/3 of the chopped pecans over the ice cream.
Cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake with tin foil.
Put the cake plate in the freezer to harden for about 1 hour.
Take the cake out of the freezer.
Spread the cup of hot fudge over the frozen Coffee ice cream and nuts.  If necessary lightly heat the fudge to make it easier to work with.  Use a spatula to spread the fudge out evenly.
Sprinkle 1/2 of the remaining chopped pecans over the fudge.
Place the remaining cake layer on top of the ice cream layer.
Cover the cake and plate in heavy duty plastic freezer wrap.  Double wrap the cake with tin foil.
Put the cake in