Baskin-Robbins Ice Cream Cake

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Baskin-Robbins Ice Cream Cake

by Todd Wilbur

 

 

Traditional white birthday and wedding cakes have never rocked my row

boat, but bring an ice cream cake to the party and I'll be the first one in

line with a plastic fork. This huge ice cream chain stacks many varieties of

pre-made ice cream cakes in its freezer, but the most popular version

includes white cake with pralines and cream flavored ice cream on top. So

that's the version we've cloned here. But don't think you're locked into

this formula -- you can use any flavor of cake and ice cream for your

masterpiece. Just be sure the ice cream you choose comes in a box. You need

the rectangular shape so that it will stack up right. You'll want to use a

real sharp serrated knife to cut the ice cream in half while it's still in

the box. Since the cake is also cut in half this recipe will give you two

desserts that look and taste just like those that cost over 20 bucks each in

the stores. That white stuff that coats the cake is actually softened ice

cream, spread on in a thin layer like frosting, and then re-frozen. After it

sets up, you can decorate the cake any way you like with pre-made frosting

in whatever color suits the festive occasion.

 

Cake*

1 box white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

 

1/2-gallon box praline ice cream

4 cups (2 pints) vanilla ice cream

1 12-ounce container white frosting

 

Optional

colored frosting

 

1. Make your cake following the directions on the box. If you are making the

white cake you will likely blend the cake mix with water, oil and 3 eggs.

Pour the batter into a greased 9x13-inch baking pan and bake at 350 degrees

for 30 to 35 minutes. When cake is done, let it cool to room temperature.

2. When the cake has cooled, slice it in half and place each half on a

wax-paper covered cookie sheet, or a platter or tray that will fit into your

freezer.

3. Use a sharp serrated knife (a bread knife works great) to slice the ice

cream through the middle, box and all, so that you have two 2-inch thick

sheets of ice cream. Peel the cardboard off the ice cream and lay a half

upon each of cakes. Slice the edges of the cake all the way around so that

the cake is the same size as the ice cream on top. Work quickly so that the

ice cream doesn't melt. When both cake have been trimmed, place them into

the freezer for an hour or two.

4. When you are ready to frost the cake, take the two pints (4 cups) of

vanilla ice cream out of the freezer for 20 to 30 minutes to soften. Stir

the ice cream so that it is smooth, like frosting. Use a frosting knife or

spatula to coat each cake with about 2 cups of ice cream. Cover the entire

surface thoroughly so that you cannot see any of the cake. Pop the cakes

into the freezer for an hour or so to set up.

5. When the cakes have set, fill a pastry bag (with a fancy tip) with white

frosting to decorate all around the top edge of the cake. Also decorate

around the bottom of the cake. Use colored frosting and different tips to

add inspired artistic flair and writing on the cake, as needed. Cover the

cakes and keep them in your freezer until party time.

6. When you are ready to serve the cakes, leave them out for 10 to 15

minutes before slicing. Cut the cakes with a sharp knife that has been held

under hot water.

http://www.topsecretrecipes.com

Makes 2 cakes (approx. 10 servings each).

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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