Hy-Vee Recipes and Ideas

Directions

1. Step1
   Prepare cake according to package directions with water, egg whites and vegetable oil for a 9-by-13-inch cake. Cool completely.
2. Step2
   Line bottoms of two 9-inch springform pans with removable bottoms with parchment paper; set aside. Line a cookie sheet with waxed paper; set aside.
3. Step3
   For crust, combine melted butter and crumbs. Spread in bottom of one prepared springform pan, pressing evenly. Spread fudge topping on top. Freeze for 1 hour or until firm.
4. Step4
   Place half of prepared cake, 2 tablespoons buttercream frosting and red food coloring in a food processor. Cover and process until smooth. Measure out 1-1/2-ounce portions of cake mixture and roll into balls until smooth (about 1-inch balls). Place on prepared cookie sheet.
5. Step5
   Clean food processor. Repeat Step 4, except use blue food coloring. Cover and freeze cake balls until needed.
6. Step6
   Spread 2 cups softened ice cream over fudge layer in spring form pan. Spread 2 cups more softened ice cream in remaining spring form pan. Freeze layers for 1 hour or until firm.
7. Step7

   

   Randomly arrange red and blue cake balls on top of ice cream layers. Spoon 6 cups softened ice cream around and over cake balls, filling pans to the top. Cover and freeze for 4 hours or until firm.

8. Step8
   To assemble cake, remove frozen desserts from pans; peel off parchment paper. Place dessert with crumb crust on serving plate. Spread top with whipped cream. Top with remaining dessert. Spread remaining 2 cups softened ice cream over sides and top. Decorate with sprinkles. Freeze for 2 hours or until cake is firm. If desired, just before serving insert sparklers—used for decorative purposes only—into cake.