 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
My son found this yummy recipe a few years ago and now it's a yuletide tradition. A boxed mix makes preparation easy. For a fun variation, try mint-chocolate chip ice cream. Ingredients:
1 package chocolate cake mix (regular size) |
1 quart vanilla ice cream, softened |
1/2 cup mint chocolate chips |
1/2 cup light corn syrup |
1 tablespoon heavy whipping cream |
1/2 teaspoon vanilla extract |
Directions:
1. Prepare cake mix according to package directions. Pour batter into a greased and floured 10-in. fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
2. Cut a 1-in. slice off the top of the cake; set aside. To make a tunnel, carefully hollow out bottom, leaving a 1-in. shell (save removed cake for another use). Cover and place cake shell in freezer for 1 hour.
3. Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
4. Just before serving, in a microwave, melt chips and corn syrup; stir until smooth. Stir in cream and vanilla until smooth. Drizzle over cake. Yield: 12 servings.
|
|