Instant Ice Cream Cake
This Instant Ice Cream Cake is perfect anytime.
- 1 standard 2 layer cake batter, any
- 1/2 gallon ice cream, any flavor(s)
- 8 ounces whipped cream or topping
- optional toppings or decorations
Bake cake according to directions in one 8-inch
round cake pan and one 8-inch square pan. Once cool, place round
cake layer in the bottom of a similar width mixing bowl. Cut
square cake into ladyfinger-sized (2x4 inch) pieces.
Press these pieces all along the sides of the
bowl and have it meet the bottom round piece. Pinch all the
seams together. You should not be able to see any of the bowl.
Put any flavor of your favorite ice cream(s)
inside. Be creative, Use Strawberry, Vanilla and Blueberry for
the 4th of July, or Strawberry for Christmas and put green food
coloring in the whipped cream.
Place plastic wrap directly on top of the ice
cream. Freeze. One half hour before serving. Remove cake from
bowl. Dip bottom of bowl in warm water if necessary. Ice the
cake with the whipped cream. Decorated as desired.