Have your cake and ice cream all in one delicious treat. For real, there's ice cream in the batter ... and the frosting!
Servings and Ingredients
|1 Hy-Vee Health Market Gluten-Free Chocolate Cake Mix|
|1 c. melted Hy-Vee We All Scream New York Vanilla Ice Cream|
|3 Hy-Vee large eggs|
|1 c. powdered sugar|
|3 tbsp. butter, softened|
|3 tbsp. melted Hy-Vee We All Scream New York Vanilla Ice Cream|
Things To Grab
- Cake: Preheat oven to 325 degrees. Spray 8-inch metal cake pan with Hy-Vee nonstick cooking spray.
Pour contents of cake mix into the bowl of an electric mixer. Add melted ice cream and eggs; mix on low until thoroughly mixed.
Pour batter into prepared pan. Bake 40 minutes, undisturbed, until sides pull away from pan and toothpick inserted in center comes out clean.
Note: If oven is opened or toothpick is inserted into cake before it has completely baked, cake will deflate in the middle.
- Cool on a wire rack 10 minutes. Run a knife around edges; remove from pan. Allow to cool completely before frosting.
- Frosting: In a medium bowl, combine powdered sugar and butter. Slowly add melted ice cream and whip for 2 to 3 minutes until light and fluffy. Spread evenly on top of cooled cake.
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrates: 31g
- Protein: 2g