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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Did you ever find I recipe you thought was lost forever? Well, I just did! Imagine my delight when I found not only one but two recipes for the same cake. The other is called Moist Chocolate Cake and, believe me moist, fudgy and ice creamy (is that a word ?) is what it is. You might even want to change the title yourself by adding The Best in front of it. (wink) This is a Pillsbury recipe but any brand of chocolate cake can be substituted. Ingredients:
1 (18 1/4 ounce) box chocolate cake |
1 pint chocolate ice cream |
3 eggs |
1 cup water |
Directions:
1. Blend cake mix with the ice cream, eggs and water.
2. Beat 2 minutes.
3. Pour into a well greased and floured 13 x 9 inch cake pan (also works well in a tube or bundt pan).
4. Bake at 350 degrees for 35 to 45 minutes, or until done.
5. Cool and frost (if desired but you can also sprinkle the top with confectioners sugar).
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