Recipe
Dessert
Mint Chocolate Ice Cream Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (18.25 oz) pkg Hy-Vee Swiss chocolate cake mix | ||
| 2 Hy-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
- Preheat oven to 350 degrees.
- Mix together cake mix, eggs and water according to package directions.
- 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.
- Place one chocolate cake on serving plate and spoon ice cream evenly onto cake top. Top with remaining cake.
- Stir together whipped topping and food coloring. Frost cake layers with whipped topping.
- Place in freezer for 3 to 4 hours or overnight. Remove from freezer and allow to sit for 5 minutes.
- 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%