Print Options
Back to
Ice Cream Tunnel Cake >
Full Page
3x5
4x6
Include these items:
Photos
Tips
Ice Cream Tunnel Cake
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.
12 Servings
Prep: 20 min. Bake: 35 min. + freezing
Ingredients
1 package (18-1/4 ounces) chocolate cake mix
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
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.
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.
Fill tunnel with ice cream; replace cake top. Cover and freeze for at
least 6 hours.
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.
© Taste of Home 2011
2 of 2
Ice Cream Tunnel Cake
(continued)
Editor’s Note:
If mint chocolate chops are not available, place 1/2 cup semisweet chocolate chips and a few drops of peppermint extract in a plastic bag; seal and toss to coat. Let stand for 24-48 hours before using.
© Taste of Home 2011