Serves: 6
Total Calories: 1,496
Make cake as directed on package. Grease and flour 2 loaf pans. Line with waxed paper. Pour batter in pans and bake for 40 to 50 minutes, until center springs back when touched with finger. Let sit for 5 minutes. Remove from pans and partially freeze. While still frozen, cut each cake into thirds lengthwise. Remove ice cream from package and slice 1/2 inch thick. To assemble, place an ice cream slice on top of cake slice. Spread to edges with knife. Place a cake slice on top of ice cream and add another slice of ice cream. Top with last slice of cake. Repeat with other cake. Wrap in waxed paper and freeze. Cut into slices when ready to serve.
This Ice Cream Cake recipe is from the What's For Dinner Recipes Cookbook. Download this Cookbook today.
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