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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1/2 gallon ice cream or 1/2 gallon sorbet
- 1 (3 ounce) package favorite cake mix
- 3 egg whites
- 1 1/2 cups cold water
- 1 (12 ounce) container frozen whipped topping
Method
- Allow the ice cream/sorbet to soften slightly.
- Line a 9 inch round cake pan with plastic wrap.
- Scoop ice cream into the round cake pan, make even across the top.
- Cover, return to freezer for at least 4 hours.
- Preheat oven to 350°F.
- Grease two 9 inch round cake pans.
- Blend the dry cake mixes, egg white and water in a large bowl.
- Beat till smooth.
- Divide batter equally in to prepared pans.
- Bake 25-30 minutes or till top springs back.
- Cool 10 minutes; Invert onto wire racks.
- Cool completely.
- Assemble: Place 1 cake on a cake plate.
- Unwrap ice cream/sorbet, place on top of cake.
- Then place the 2nd cake on top of the layers.
- Spread whipped topping over entire cake.
- Cover with plastic wrap (spray plastic wrap with cooking spray to prevent sticking). Return to freezer till ready to serve.
- Garnish as desired.
