- July 1, 2008 at 11:43 pm #259261
9pt;”>This recipe is from Top Secret Recipes. Instead of cutting
the ice cream box in half, I prefer softening it then spreading it in the same
sized pan I made the cake in. To make the ice cream easier to take out of the
pan, line the pan with plastic wrap first.
9pt;”>Baskin-Robbins Ice Cream Cake 9pt;”>
9pt;”>I’ve discovered the most popular version is the one made
from white cake with pralines and cream ice cream on top. So that’s got
to be the version we clone here. But don’t think you’re locked into this
formula – you can use any flavor of cake and ice cream you fancy for your
homemade masterpiece. Just be sure the ice cream you choose comes in a
box. It should be rectangular shape so that the ice cream layer stacks up
right. Then you’ll want to find a real sharp serrated knife to cut the
ice cream in half while it’s in the box. And check this out: That white
stuff that coats the cake is actually softened ice cream spread on 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 your
festive occasion. Voilà! You’ve just made an ice cream cake at home
that looks and tastes like those in the stores that costs around $35 each.
1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1/2-gallon box pralines and cream ice cream
4 cups (2 pints) vanilla ice cream
1 12-ounce container white frosting
9pt;”>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 9 x 13-inch baking pan and bake at
350 degrees for 30 to 35 minutes. This will make a thin cake for our bottom
layer. When cake is done, let it cool to room temperature.
9pt;”>When the cake has cooled, carefully remove it from the pan
and place it on a wax paper-covered cookie sheet, or a platter or tray that
will fit into your freezer.
9pt;”>Use a sharp serrated knife (a bread knife works great) to
slice the ice cream lengthwise 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 the halves next to each other on the cake. 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
the cake has been trimmed, place it into the freezer for an hour or two.
9pt;”>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 your cake with about 2 cups of ice
cream. Cover the entire surface thoroughly so that you cannot see any of
the cake or ice cream underneath. Pop the cake into the freezer for an
hour or so to set up.
9pt;”>When the cake has 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 cake with plastic wrap and keep it in your freezer
until party time.
9pt;”>When you are ready to serve the cake, leave it out for 10
minutes before slicing. Cut the cake with a sharp knife that has been
held under hot water. Makes 1 large cake (16 – 20 servings).
You may wish to use another flavor cake mix such as chocolate or devil’s food
for this dessert – even low-fat cake mix works. It’s up to you. Just follow the
directions on the box for making the cake in a 9 x 13-inch baking pan.
You can also use any flavor of ice cream. Just be sure to get it in a box.
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