Mint Chocolate Ice Cream Cake

Recipe

Dessert
Mint Chocolate Ice Cream Cake

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

12
Servings

Author

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
1(18.25 oz) pkg Hy-Vee Swiss chocolate cake mix
2Hy-Vee eggs
1 ½ c.water
4 c.Blue Bunny lite mint chip ice cream, softened
1(8 oz) container frozen Hy-Vee light whipped topping, thawed
5 to 6 drops green food coloring

Directions

  1. Preheat oven to 350 degrees.
  2. Mix together cake mix, eggs and water according to package directions.
  3. Pour cake mix into two 8-inch round cake pans and bake for 30 to 35 minutes or until inserted toothpick comes out clean. Cool completely.
  4. Place one chocolate cake on serving plate and spoon ice cream evenly onto cake top. Top with remaining cake.
  5. Stir together whipped topping and food coloring. Frost cake layers with whipped topping.
  6. Place in freezer for 3 to 4 hours or overnight. Remove from freezer and allow to sit for 5 minutes.
  7. Cut pieces and serve. Freeze remaining cake.

Nutrition facts

Servings

320 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 65mg
  • Sodium: 400mg
  • Total Carbohydrates: 49g
  • Protein: 4g

Daily Values

0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 10%
0%
Calcium 15%