Ice Cream Tunnel Cake Recipe

Ice Cream Tunnel Cake Recipe
Ice Cream Tunnel Cake Recipe photo by Taste of Home
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Ice Cream Tunnel Cake Recipe

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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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 in 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.
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.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Ice Cream Tunnel Cake in Country Woman Christmas Annual 2003, p47

Nutritional Facts

1 piece: 359 calories, 12g fat (6g saturated fat), 21mg cholesterol, 323mg sodium, 62g carbohydrate (40g sugars, 2g fiber), 4g protein.

  • 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 in 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.
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.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Ice Cream Tunnel Cake in Country Woman Christmas Annual 2003, p47

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