Melted Ice Cream Cake Recipe

How to make it

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• Preheat oven to 350º (rack in center of oven).
• Lightly mist a 12-cup bundt pan with oil spray, then dust with flour.
• Shake out excess flour.
• Set pan aside.
• Place the cake mix, melted ice cream, and eggs in a large mixing bowl. Blend with an electric mixer, low speed, 1 minute.
• Stop & scrape the side of the bowl with spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed (the batter should be thick and well blended)
• Pour the batter into the prepared pan, smoothing the top with spatula. Place pan in oven.
• Bake until cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 38-42 minutes.
• 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 2nd rack so that the cake is right side up to complete cooling, 30 minutes more.
• Meanwhile, prepare the frosting (or skip this step and use store bought).
• Place cake on serving platter, frost the top with clean smooth strokes.
• Store in a plastic cake saver at room temp for up to 1 week or freeze, wrapped in foil, up to 6 months.
• Thaw the cake overnight on the counter before serving.
• ~FROSTING DIRECTIONS~
• Sift the sugar and cocoa powder together into a large mixing bowl.
• Set aside.
• Place the marshmallows, butter, and milk in a medium-size heavy saucepan over low heat.
• Stir until the marshmallows are melted, 3-4 minutes.
• Remove the pan from heat.
• Pour the confectioners’ sugar and cocoa mixture over the marshmallow mixture.
• Add the vanilla and stir until the frosting is smooth and satiny.
• Use at once to frost the top of the cake.
• This frosting is perfect for spreading on tube and bundt cakes.
• This recipe is easy to double for a layer or a 13-9 inch cake.