Ice Cream Tunnel Cake Recipe
- 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
- 1. 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.
- 2. 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.
- 3. Fill tunnel with ice cream; replace cake top. Cover and freeze for at least 6 hours.
- 4. 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.
1 piece: 359 calories, 12g fat (6g saturated fat), 21mg cholesterol, 323mg sodium, 62g carbohydrate (40g sugars, 2g fiber), 4g protein.
Reviews for Ice Cream Tunnel Cake
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.