Chocolate Dream Ice Cream Cake
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Chocolate Dream Ice Cream Cake
Chocolate Dream Ice Cream Cake
1 (18.25- oz.) box chocolate cake mix, plus water, eggs, oil or butter as package directs
1/2 cup plus 1 tbsp. Kahlúa
1 cup miniature chocolate chips
1 tbsp. instant espresso powder
2 pints Häagen-Dazs Mocha Almond Fudge Ice Cream
1/3 cup Smucker's Hot Fudge Topping
1/2 cup slivered almonds toasted

Prep: 30 minutes Cook: 30 minutes Chill: several hours Makes: 12 servings

1. Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Prepare cake according to package directions, substituting 1/2 cup Kahlúa for 1/2 cup of the water. Stir in chocolate chips and espresso powder and pour into prepared pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
2. Remove cake from pans after 15 minutes and allow to cool completely on a wire rack. Soften ice cream in a microwave for about 30 seconds or until slightly softened, but not melted. (It should be a spreadable consistency.)
3. Place one of the cake rounds in the bottom of a 9-inch springform cake pan. Spread half of the ice cream evenly over the top. Repeat layers, spreading a thin layer onto the sides; freeze until firm.
4. Before serving, remove the sides from the springform pan. Stir together fudge topping and remaining 1 tbsp. Kahlúa and drizzle over the top of the cake. Press almonds onto the sides.
Tip: Cutting the cake is easy if you dip the knife into hot water first.
Variations: Yellow cake mix + peach brandy + Dreyer's Homemade Grovestand Peach Ice Cream + caramel sauce; Chocolate cake mix + pepp
Nutritional Information:
630 calories, 10 g protein, 37 g total fat (13 g sat.), 67 g carbohydrate, 3 g fiber, 46 g sugar, 125 mg cholesterol, 460 mg sodium, 15 points