5-Ingredient Ice Cream Birthday Cake



I like cake. I like ice cream. I like trying out new recipes that make my life easier. Hello recipe from Taste of Home magazine…you just made my day. 

 This is an easy and delicious cake that tastes better than those you buy at the fancy ice cream stores. I can't wait to try it with different flavors of mix-ins! 

 You can find the entire recipe at the Taste of Home website for the June/July 2015 issue. Here is my short-cut version.

 1. Line a 9-inch cake pan with plastic wrap. Scoop ice cream into the pan and spread using your hands until it is flat. Put in the freezer for two hours.

 2. Using a box cake mix, bake a cake in two 9-inch round cake pans. Cool in pans for 5 minutes and invert onto a cooling rack until cool. 

 3. Place one cake on a serving plate. Take ice cream layer out of the freezer and invert onto the cake. Remove the plastic wrap by carefully peeling away from the ice cream. Take second cake layer and place on top of ice cream layer. 

 4. Using a spatula or large knife, frost the cake by spreading Cool Whip, or actual whipped cream, over cake along the sides, and top. Decorate with your favorite sprinkles. 

 5. Place cake bake in the freezer for two hours to set. When you are ready to serve, take cake out of freezer, slice, and serve!




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