Chocolate Ice Cream Cake

first_img 41 Views   no discussions Share Share Tweet Food & DiningLifestyle Chocolate Ice Cream Cake by: – September 10, 2011center_img Share Chocolate Ice Cream CakeThis layered chocolate cake is so high-standing and festive, no one will guess that it is low-fat. Chocolate cake mix is combined with yogurt to make the cake rich and creamy. The inside of the cake is layered with cherry-nut ice milk and chocolate ice milk, and the whole thing is frosted with a combination of whipped topping mix, vanilla, and cocoa powder. Make this dessert up to a day ahead and freeze it until you need it.Ingredients:Nonstick cooking spray1 package 2-layer-size regular chocolate cake mix1-1/3 cups water1/2 cup plain nonfat yogurt4 egg whites1 quart cherry-nut ice milk, softened1 pint chocolate ice milk, softened1 1.3-ounce envelope whipped dessert topping mix1 tablespoon unsweetened cocoa powder1/2 cup fat-free milk1 teaspoon vanillaUnsweetened cocoa powderDirections:1.Spray two 8×1-1/2-inch round baking pans with nonstick coating. Set aside.2.Prepare cake mix, using 1-1/3 cups water, yogurt, and egg whites instead of ingredients called for on the package, but otherwise follow package directions. Divide batter equally between prepared pans. Bake in a 350 degree F oven for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.3.Slice each cake in half horizontally making four layers. To assemble cake, place one layer on serving plate; spread with half of cherry-nut ice milk; top with second layer. Spread with chocolate ice milk; top with third layer. Spread with remaining cherry-nut ice milk; top with last layer. Cover and freeze for 1 hour.4.In a medium bowl combine dessert topping mix, cocoa powder, milk, and vanilla. Beat with an electric mixer on high speed until thickened and of spreading consistency. Spread sides and top of cake with whipped topping mixture. Cover and freeze 4 to 24 hours or until firm.5.To serve, remove cake from freezer about 10 minutes before serving. If desired, sprinkle top lightly with cocoa powder. Cut into wedges using a wet knife. Makes 12 servings.Recipe source: Better Homes and Gardens Sharing is caring!last_img

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