Even Easier Ice Cream Cake

A variation of Becca's Summer Cake: I used a carton of strawberry ice cream, slightly softened and cut into 2 inch slices.  Slices were placed on top of previously frozen white cake layer, and corners trimmed to fit the round layer like a puzzle.  Use a spatula to smooth into place to fit the layer.  Top with second frozen layer.  Freezing the cake first makes it more stable and easier to handle.  Freeze the filled cake.

                      Thoroughly mix one small package of strawberry Jello with 12 oz. Cool Whip.

Frost the frozen cake with the now pink Cool Whip.

Freeze until ready to serve.

Decorations for this cake were added just before serving.

Summer Sherbet Cake

For our last two family birthdays, I've had requests for ice cream cake.  For my daughter's 11th birthday, I thought I'd do something a little brighter and lighter.  It was a hit!  Here's my easy way to create a tangy and refreshing twist on a classic ice cream cake.

SHERBET CAKE

White Cake Mix

Thawed Rainbow Sherbet (it takes about 30-40 minutes sitting at room temp. to get it soft and spreadable, but not liquid)

FROSTING

1 1/4 cup Whipping Cream

1 small package of Strawberry Jello

1/3 cup powdered sugar (more or less to taste)

Chilled mixing bowl

Sour Gummy Worms

DIRECTIONS

Cake: Bake the cake mix according to the directions in two 9" round pans.  Any brand will do and you can doctor it up if you like with an extra egg, sour cream, pudding, etc.

Assembly: Once the cakes are cooled, place one layer on a plate and spread thawed sherbet thickly* on top, leaving about 1 inch between the edge of the cake and the edge of the ice cream.  Top with the second cake layer (bottom side up, so you have a nice flat surface to frost) and press down gently.  If any sherbet squishes out the sides, smooth the edges with a knife or metal spatula.  Set in freezer while you make the frosting.

*I like about 1.5" to 2" thick, but you could do more or less depending on your cake to ice cream ratio preferences.

Frosting: In a chilled mixing bowl, whip cream in an electric mixer at high speed until very soft peaks form.  Gradually whip in the Jello and sugar until firm peaks form.  Smooth over frozen cake and top with sour gummy worms.  Refreeze.  Thaw the cake for at least 30 minutes before you serve it.

Enjoy!

Ice Cream Cake

Summer's not over!  In the Pacific Northwest we are enjoying some of the nicest weather of the year.  And from what I hear it is blazing hot in Los Angeles and Utah and pretty toasty in Arkansas too.  So why not enjoy an ice cream cake?  It will save you dozens of dollars compared to buying one.

For many of our family, this is the requested "Birthday Cake".  

Janene's Ice Cream Cake

1 cake mix, mixed up according to directions.

Bake in two round cake pans.

Cool on racks 20 minutes.

Remove cakes from pans and cool completely on racks.

Freeze cake layers.  

Soften 1/2 gallon plain ice cream (nothing bumpy in it--plain vanilla or chocolate is good). 

To soften just set it out for about 8-15 minutes.  Scoop the softened bits from the edges into a mixing bowl and and gradually add the harder ice-cream, stirring to make slightly pliable "dough".  

Spread 1/2 on top of one layer.  

Cover that with the other layer. 

Frost top and sides with remaining ice cream, re-freezing it for a few minutes if things start to melt.

Then frost again with Cool Whip. 

 Freeze assembled, frosted cake.  

Just before serving garnish with favorite candy or cookies.  

It isn't that hard and the Cool Whip covers all the imperfections.  Frozen cake tastes like something entirely different from regular cake.  And so yummy on these hot summer days in September!