Ice Cream Cake
1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly
One hour before starting your cake, turn the freezer to its highest setting.
Heat oven to 350° F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.
Place one of the layers on an 8-inch cardboard cake round or a freezerproof cake plate.
Beat the summer heat with a mouth-watering ice cream for dessert!
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Thanks for the recipe! I’m sure I won’t have any complaints! Tiffy Orkin