-
Yellow cake mix
-
1 Quart chocolate ice
cream (we used Haagen Dazs) - very well
frozen
-
Chocolate wafer
cookies, or Oreos
-
Vanilla Frosting
-
Whipped Cream
-
Chocolate Syrup
-
Walnuts, chopped
(optional)
Spray the 5-in-1 Tasty
Baker with a non-stick cooking spray (like Pam).
Preheat the Tasty Baker at temperature level 3
with lid closed.
While preheating, prepare your favorite yellow
cake batter (we used a Duncan Hines mix).
When the green indicator light is on, open the
lid and spoon the batter into the molds. Guide
the batter into narrow areas with the tip of
your batter scoop.
Close the lid and bake 6 minutes or until done.
Tip: use a plastic fork to loosen sides of
the cakes to help remove from the molds.
Repeat with additional batches of batter – be
sure to preheat as needed.
Crush about 10 chocolate cookies into fine
crumbs. Put crumbs on a plate.
Assembly: Remove the ice cream lid and cut away
the container. Place ice cream on its side on
the plate of crumbs and roll ice cream until
sides are covered with cookie crumbs.
Position ice cream standing up, like a column,
in the center of a clean serving dish. Beginning
at the bottom and working in rows, use the
vanilla frosting to glue the tasty baker cakes
to the ice cream column. Simply frost one side
of the cake and gently press it into the side of
the ice cream.
Go around the bottom first, then add a second
row on top of that and a third row on top of
that. If your ice cream starts to get soft,
place your assembly into the freezer for a few
minutes before continuing. Once the sides are
covered in the cakes, cover the top of the cake
with whipped cream and nuts if desired. Drizzle
chocolate sauce on the plate and decorate with
more whipped cream.
Serve immediately.
Note: Whipped cream can deflate if frozen.
If not serving immediately, save the whipped
cream step until ready to eat.
A sharp knife dipped in warm water works best to
cut the cake. Remove slices with a spatula.
Try variations on this recipe using your
personal favorite ice cream and cake flavors.
Ginger snaps or Nilla wafers are great
substitutions for the chocolate cookies.
For a smaller cake use a pint instead of a quart
of ice cream.
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