Cream Cake Dessert Recipes

ICE CREAM CAKE DESSERT

Ice Cream Cake Dessert image

This dessert was also a sweet success. It's a recipe you can have fun with by changing cake and ice cream flavors and using various sauces to suit your family's taste buds.-Karen Darrell, Bethalto, Illinois

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 9 servings (1-3/4 cups sauce).

Number Of Ingredients 8

Ingredients

1 package chocolate cake mix (regular size)
1 quart vanilla ice cream, softened
1 cup sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
3 ounces unsweetened chocolate, chopped
1/2 teaspoon vanilla extract
1/2 cup slivered almonds

Steps:

Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. Prepare cake batter according to package directions; pour into prepared pan. , Bake at 350° for 23-28 minutes or until a toothpick comes out clean. Cool on a wire rack., Invert cake and gently peel off waxed paper. Cut cake in half widthwise. Place one half on a serving platter. Spread with ice cream; top with remaining cake. Cover and freeze., In a heavy saucepan, combine the sugar, milk and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; stir in chocolate until melted. Stir in vanilla. Serve warm with cake. Sprinkle with almonds.

Nutrition Facts :

CREAM CAKE DESSERT

Cream Cake Dessert image

Folks really go for this light cake with fluffy cream filling. My son first tried this treat while in high school and asked me to get the recipe. I've used it countless times since for all sorts of occasions. It's easy to transport to a potluck because the cream is on the inside. -Peggy Stott, Lomax, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 14

Ingredients

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup shortening
1 cup water
4 eggs
FILLING:
5 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Fresh raspberries, optional

Steps:

In a large bowl, beat the cake mix, dry pudding mix and shortening on low speed until crumbly. Add water and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; invert onto a wire rack to cool completely. , Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. , In a large bowl, cream the butter, shortening, sugar, until light and fluffy. Beat in the milk mixture, vanilla and salt until smooth. , Cut cake horizontally into two layers. Place bottom layer on a serving plate; top with filling. Top with remaining cake layer. Garnish with raspberries if desired.

Nutrition Facts : Calories 323 calories, Fat 18g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 354mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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