Ice Cream Cake

• 份量: 18 servings
• 活動時間: 20 minutes
• 總時間: 50 minutes

食材

1 (15.25 ounce) package chocolate cake mix

1 cup water

3 large eggs

⅓ cup vegetable oil

½ gallon chocolate ice cream

步驟

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Combine chocolate cake mix, water, eggs, and oil in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 30 minutes. Allow to cool completely on a wired rack.

Meanwhile, remove the carton paper from ice cream. Set ice cream block on its long side. Use a piece of string or dental floss to cut ice cream in half lengthwise, then place the 2 pieces side-by-side on a sheet of waxed paper.

Remove cooled cake from the baking dish and place over the ice cream slabs. Trim cake and ice cream, so the edges are flush.

Place a board or serving platter over cake. Holding onto the waxed paper and board, flip ice cream cake over. Remove the waxed paper and smooth the seam between the ice cream slabs.

Cover top with waxed paper and freeze until very firm. Decorate as desired.

營養

• 卡路里: 250 kcal
• 總脂肪: 11 g
• 飽和脂肪: 5 g
• 不飽和脂肪: 0 g
• 膽固醇: 20 mg
• 鈉: 282 mg
• 總碳水化合物: 38 g
• 膳食纖維: 1 g
• 總糖: 26 g
• 蛋白質: 4 g