Melted Ice Cream Cake

Name: Melted Ice Cream Cake
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams butter, softened; 473 milliliters sifted confectioners sugar; 227 grams cream cheese, softened; 3 larges eggs; 473 milliliters melted premium ice cream, I used Amys Mexican Vanilla; 1 teaspoon vanilla extract; 517 grams package plain white cake mix

This recipe serves 12. One portion of this dish contains approximately 5g of protein, 19g of fat, and a total of 433 calories. From preparation to the plate, this recipe takes approximately 52 minutes. It can be enjoyed any time, but it is especially good for Summer. A mixture of butter, premium ice cream, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat the oven to 350°F. Spray a 12 cup Bundt pan with

Equipment you will use

Kugelhopf Pan

Oven

Baker’s Joy (after making a ton of Bundt cakes, I’ve had 100% success with

Baker’s Joy, so I’m mentioning the brand).

Place the cake mix, melted ice cream, and eggs in a large mixing bowl.

Ingredients you will need

Ice Cream

Cake Mix

Egg

Equipment you will use

Mixing Bowl

Mix well, then beat until smooth.

Pour into the Bundt pan.

Equipment you will use

Kugelhopf Pan

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38 to 42 minutes.

Equipment you will use

Oven

Frying Pan

Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.To make the frosting, beat together the cream cheese and butter. Gradually add the sugar and beat until smooth. Beat in the vanilla. Put it all in a heavy zipper bag (or an icing bag fitted with a round tip if you have one), snip off the bottom corner of the bag, and pipe it up and down the sides of the cake.

Ingredients you will need

Cream Cheese

Frosting

Vanilla

Butter

Icing

Sugar

Equipment you will use

Wire Rack

Knife

Oven

Frying Pan

Equipment

Ingredients

Servings:

113grams

butter, softened 473milliliters

sifted confectioners' sugar 227grams

cream cheese, softened 3larges

eggs 473milliliters

melted premium ice cream, I used Amy's Mexican Vanilla 1teaspoon

vanilla extract 517grams

package plain white cake mix

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.