Description
This cake combines cake and ice cream for a delightful and easy-to-make dessert that everyone loves.
Ingredients
Scale
- 1 package reduced-fat chocolate cake mix (about 15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil or applesauce
- 3 large eggs
- 1 1/2 cups low-fat vanilla ice cream, softened
- 1 1/2 cups reduced-fat chocolate chip ice cream, softened
- 1/2 cup light whipped topping
- 1/4 cup mini chocolate chips (optional for top)
- 1 tablespoon powdered sugar (optional for dust)
Instructions
- Preheat oven to 350ยฐF (175ยฐC).
- Mix the cake mix with 1 cup water, 1/3 cup oil (or applesauce), and 3 eggs. Stir until smooth.
- Grease a 9-inch round pan or an 8×8 square pan. Pour in the batter.
- Bake for about 25โ30 minutes or until a toothpick comes out clean.
- Let the cake cool on a wire rack until it is fully cool.
- Soften both ice creams while the cake cools.
- Stir each softened ice cream in its own bowl to make it easy to spread.
- Slice the cooled cake in half horizontally to make two thin layers.
- Place the first cake layer on a plate and spread the softened vanilla ice cream over it.
- Spread the chocolate chip ice cream on top of the vanilla layer.
- Put the second cake layer on top and press down slightly.
- Spread a thin coat of light whipped topping over the whole cake.
- Sprinkle mini chocolate chips or add melted chocolate on top.
- Dust with powdered sugar if desired.
- Freeze the cake for at least 3 hours until firm.
- Slice with a sharp knife and serve.
Notes
Soften ice cream just enough to spread, not to melt. Wrap tightly and store in the freezer for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg