Chocolate Mudslide Ice Cream Cake Recipes

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MUD SLIDE ICE CREAM CAKE



Mud Slide Ice Cream Cake image

Transform the popular coffee-and-chocolate drink into an easy freezer dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 6h

Yield 15

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup butter or margarine, softened
1 egg
2 tablespoons milk
2 tablespoons coffee-flavored liqueur or strong coffee
4 cups vanilla ice cream
1 container Betty Crocker™ Whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. In large bowl, beat cake mix, butter, egg and milk with spoon or electric mixer on low speed until well blended. Spread batter in pan.
  • Bake 16 to 18 minutes or until center is set (top may appear dry and cracked). Cool completely, about 1 hour.
  • Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze about 3 hours or until firm.
  • In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour. Store covered in freezer.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 30 g, TransFat 1 1/2 g

MUD-SLIDE ICE CREAM CAKE



Mud-Slide Ice Cream Cake image

The popular restaurant mud slide drink with coffee and chocolate is transformed into an easy freezer dessert

Provided by Vseward Chef-V

Categories     Frozen Desserts

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 7

1 (18 1/2 ounce) box betty crocker supermoist fudge cake mix
1/2 cup butter or 1/2 cup margarine, melted
2 eggs
2 tablespoons coffee-flavored liqueur or 2 tablespoons strong coffee
4 cups vanilla ice cream
1 (12 ounce) container whipped chocolate frosting
2 tablespoons coffee-flavored liqueur, if desired

Steps:

  • Heat oven to 350°F (or 325°F if using dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
  • In large bowl, mix cake mix, butter and eggs with spoon. Spread in pan. Bake 20 to 25 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour.
  • Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.
  • In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.

Nutrition Facts : Calories 247, Fat 12.8, SaturatedFat 5.7, Cholesterol 38.4, Sodium 258.7, Carbohydrate 31.5, Fiber 0.8, Sugar 22.6, Protein 2.9

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