Vanilla Praline Ice Cream Cake Recipe

How to make it

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• Make cake following package directions.
• Pour batter into a greased rectangular baking pan and bake at 350 for 35 minutes.
• When cake is done allow it to cool to room temperature.
• When cake has cooled slice it in half and place each half on a wax-paper covered cookie sheet.
• Use a sharp serrated knife to slice ice cream through middle box and all.
• Peel cardboard off ice cream and lay half upon each cake.
• Slice edges of cake all the way around so that the cake is the same size as the ice cream on top.
• Work quickly so that the ice cream does not melt.
• When both cake have been trimmed place them into the freezer for 2 hours.
• When you are ready to frost the cake take vanilla ice cream out of the freezer for 30 minutes.
• Stir ice cream so that it is smooth like frosting.
• Use a frosting knife or spatula to coat each cake with about 2 cups of ice cream.
• Cover the entire surface thoroughly so that you cannot see any of the cake.
• Pop cakes into the freezer for an hour or so to set up.
• When cakes have set fill a pastry bag with a fancy tip with white frosting to decorate top edge.
• When ready to serve the cakes leave them out for 15 minutes before slicing.
• Cut cakes with a sharp knife that has been held under hot water.