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Instant Ice Cream Cake



This Instant Ice Cream Cake is perfect anytime.

INGREDIENTS:

  • 1 standard 2 layer cake batter, any flavor
  • 1/2 gallon ice cream, any flavor(s)
  • 8 ounces whipped cream or topping
  • optional toppings or decorations

PREPARATION:

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.

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