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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Strawberry cake made from ice cream and box cake. Ingredients:
1 (18 1/4 ounce) box french vanilla cake mix |
1 pint strawberry ice cream, melted |
3 eggs |
1 (8 ounce) package cream cheese, softened |
1/4 cup sour cream |
3 tablespoons unsalted butter, softened |
2 tablespoons berry liqueur (chambord) |
1 1/2 cups confectioners' sugar |
2 drops red food coloring |
1 cup sliced strawberry (to garnish) |
Directions:
1. Preheat oven to 350°F; coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
2. With electric mixer, beat cake mix, melted ice cream, and eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
3. Bake at 350°F for 45-55 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
4. Frosting: In a large bowl, beat cream cheese, sour cream, butter and liqueur on medium speed until light and creamy (2 minutes or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Mix in food coloring. Refrigerate while cake cools.
5. Once cake is cool, spread frosting over top and sides. Garnish with sliced strawberries. Refrigerate until ready to serve. ENJOY!
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