Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

Name: Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: Global
Ingredients: 20 servings Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided; 20 servings Chocolate ice cream; 3 Tbsps cocoa powder; 20 servings Cookie crumbs, your choice; 227 grams package cream cheese, softened; 3 eggs, divided; 20 servings Hot fudge; 517 grams package chocolate cake mix; 237 milliliters chopped nuts; 1 Handful nuts, preferably pecans; 454 grams box powdered sugar; 1 teaspoon vanilla extract

One serving contains 471 calories, 7g of protein, and 21g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 20. A mixture of eggs, chocolate cake mix, handful of nuts, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Summer. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Cut Ooey Gooey Butter Cake into bite-sized pieces, adding it to chocolate ice cream.Crumble your choice of cookies and add to the ice cream while adding your choice of nuts.

Ingredients you will need

Chocolate Ice Cream

Ice Cream

Butter

Nuts

Add hot fudge to your desire and mix together.

Ingredients you will need

Fudge

Preheat oven to 350 degrees F. Lightly butter a 13 by 9-inch baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth.

Ingredients you will need

Cream Cheese

Cake Mix

Butter

Egg

Equipment you will use

Stand Mixer

Hand Mixer

Bowl

Frying Pan

Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Vanilla

Butter

Egg

Nuts

Equipment you will use

Spatula

Blender

Spread filling over cake mixture in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.

Equipment you will use

Oven

Let cake partially cool on a wire rack before cutting into pieces.

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

20servings

Butter, for greasing pan, plus 16 tablespoons (2 sticks) butter, melted, divided 20servings

Chocolate ice cream 3Tbsps

cocoa powder 20servings

Cookie crumbs, your choice 227grams

package cream cheese, softened 3

eggs, divided 20servings

Hot fudge 517grams

package chocolate cake mix 237milliliters

chopped nuts 1Handful

nuts, preferably pecans 454grams

box powdered sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. 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 Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.