Mini Ice-Cream Cakes

Name: Mini Ice-Cream Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 0 teaspoons almond extract; 1 teaspoon baking powder; 0 teaspoons baking soda; 79 milliliters butter, softened; 2 larges eggs; 394 milliliters all-purpose flour; 237 milliliters low-fat buttermilk; 12 red maraschino cherries with stems, drained; 0 teaspoons salt; 710 milliliters low-fat strawberry ice cream, softened; 237 milliliters sugar; 1 teaspoon vanilla extract; 355 milliliters fat-free frozen whipped topping, thawed

You can never have too many dessert recipes, so give Mini Ice-Cream Cakes a try. One serving contains 286 calories, 5g of protein, and 10g of fat. This recipe serves 12. A mixture of vanillan extract, flour, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Jelly

Roll

Equipment you will use

Wax Paper

Frying Pan

Place sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add eggs, 1 at a time, beating well after each addition.

Ingredients you will need

Egg

Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat in extracts.

Ingredients you will need

Buttermilk

All Purpose Flour

Sugar

Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles.

Equipment you will use

Frying Pan

Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack.

Equipment you will use

Wax Paper

Wire Rack

Oven

Frying Pan

Place cake on a large platter or cutting board; refrigerate until cold (about 2 hours).

Equipment you will use

Cutting Board

Spread ice cream evenly over top of cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).

Ingredients you will need

Ice Cream

Spread

Wrap

Equipment you will use

Plastic Wrap

Uncover cake.

Cut cake with a 2-inch round cutter into 24 cake rounds. Discard scraps. Working quickly, place one cake round, ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds to form 12 filled ice-cream cakes.

Ingredients you will need

Ice Cream

Cream

Ice

Combine whipped topping and cherry juice, if desired. Top each cake with 2 tablespoons whipped topping; arrange 1 maraschino cherry on each cake. Freeze until ready to serve.

Ingredients you will need

Maraschino Cherries