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Ice Cream Tunnel Cake

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 ServingsPrep: 20 min. Bake: 35 min. + freezing

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

  • 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 2013

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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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013