Directions:
- Preheat oven to 350°.
- Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.
- Place sugar and butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat in extracts. Pour batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper; cool completely on wire rack. Place cake on a large platter or cutting board; refrigerate until cold (about 2 hours).
- Spread ice cream evenly over top of cake; cover with plastic wrap. Freeze until firm (6 hours to overnight).
- Uncover cake. Cut cake with a 2-inch round cutter into 24 cake rounds. Discard scraps. Working quickly, place one cake round, ice cream side up, in a paper muffin cup liner; top with another cake round, ice cream side down. Repeat procedure with remaining cake rounds to form 12 filled ice-cream cakes.
- Combine whipped topping and cherry juice, if desired. Top each cake with 2 tablespoons whipped topping; arrange 1 maraschino cherry on each cake. Freeze until ready to serve. Let ice-cream cakes stand at room temperature 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.17 Kcal (1081 kJ) | ||
| Calories from fat | 82.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.11g | 14% | |
|---|---|---|---|
| Cholesterol | 55.62mg | 19% | |
| Sodium | 189.28mg | 8% | |
| Potassium | 238.16mg | 5% | |
| Total Carbs | 36.51g | 12% | |
| Sugars | 13.42g | 54% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 7.69g | 15% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 5% | |
| Calcium | 120.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 196.14 Kcal (821 kJ) | ||
| Calories from fat | 62.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.92g | 14% | |
|---|---|---|---|
| Cholesterol | 42.26mg | 19% | |
| Sodium | 143.8mg | 8% | |
| Potassium | 180.94mg | 5% | |
| Total Carbs | 27.73g | 12% | |
| Sugars | 10.19g | 54% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 5.84g | 15% | |
| Vitamin C | 2.5mg | 6% | |
| Iron | 0.7mg | 5% | |
| Calcium | 91.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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