Description
An easy cake that combines chocolate cake with two layers of ice cream for a refreshing treat.
Ingredients
- 1 package reduced-fat chocolate cake mix (about 15.25 oz)
- 1 cup water (for cake mix)
- 1/3 cup vegetable oil (for cake mix) or applesauce for less fat
- 3 large eggs
- 1 1/2 cups low-fat vanilla ice cream, softened
- 1 1/2 cups reduced-fat chocolate chip ice cream, softened
- 1/2 cup light whipped topping
- 1/4 cup mini chocolate chips (optional)
- 1 tablespoon powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to the box instructions using water, oil (or applesauce), and eggs.
- Pour the batter into a greased 9-inch round pan or an 8×8-inch pan.
- Bake for about 25–30 minutes or until a toothpick comes out clean. Let the cake cool on a wire rack.
- While the cake cools, soften both ice creams in separate bowls.
- When the cake is cool, cut it in half to create two layers.
- Place the first cake layer on a plate and spread the softened vanilla ice cream over it, followed by the chocolate chip ice cream.
- Add the second layer of cake and gently press down.
- Spread a thin layer of light whipped topping over the cake to seal the ice cream.
- Add mini chocolate chips or drizzle melted chocolate if desired; dust with powdered sugar for decoration.
- Freeze the cake for at least 3 hours until firm.
- Slice with a sharp knife and serve. Store any leftovers in the freezer.
Notes
Soften ice cream just enough to spread, not melt. For clean cuts, chill your knife in hot water, wipe dry, and slice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American