Mint Chocolate Ice Cream Cake

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 18 ounces chocolate cake mix (prepared as directed on box)
• 6 cups ice cream, green mint-flavored with chocolate chips or 6 cups chocolate, swirl slightly softened
• 1 1/2 cups whipping cream
• 2 tablespoons powdered sugar
• 4 drops green food coloring

Recipe

• 1 1. heat oven to 350°f (or 325°f for dark or nonstick pans). grease bottoms only of 2 (9-inch) round cake pans; line bottoms with waxed paper. make cake mix as directed on box, using water, butter and eggs. spoon evenly into pans.
• 2 2. bake as directed on box for 9-inch pans or until toothpick inserted in center comes out clean. cool in pans 10 minutes. remove from pans to cooling racks. remove waxed paper. cool completely, about 30 minutes.
• 3 3. line 9-inch round cake pan with foil. spoon and spread ice cream evenly in pan. cover with foil; freeze until completely frozen, about 2 hours.
• 4 4. on serving plate, place 1 cake layer with rounded side down. remove ice cream from pan; peel off foil. place on top of cake. top with remaining cake layer, rounded side up.
• 5 5. in medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. frost side and top of cake with whipped cream. freeze about 2 hours or until firm. let stand at room temperature 10 minutes before serving.