Ingredients

How to make it

  • 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.

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  • jo_jo_ba 6 years ago
    This looks so awesome! I will definitely be making this (if I can swing it, with Haagen Dazs!)
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