Ingredients for Mud Slide Ice Cream Cake
- Fudge Cake Mix
- 1/2 cup (1 stick) unsalted butter, softened
- 3 large eggs
- Coffee Flavored Liqueur
- Vanilla Ice Cream
- Chocolate Frosting
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How to Make Mud Slide Ice Cream Cake
- Preheat oven to 350°F (175°C).
- Grease the bottom of a 13x9 inch baking pan with shortening or cooking spray.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1/2 cup (1 stick) unsalted butter, softened, and 3 large eggs. Mix with a spoon until just combined.
- Spread batter evenly in the prepared pan.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan, about 1 hour.
- Brush the cooled cake with 2 tablespoons of coffee liqueur (e.g., Kahlua).
- Let 2 pints of vanilla ice cream stand at room temperature for 15-20 minutes to soften.
- Spread the softened ice cream evenly over the cooled cake.
- Freeze for at least 3 hours, or until the ice cream is firm.
- In a medium bowl, mix 1 cup chocolate frosting with 2 tablespoons of coffee liqueur until smooth.
- Spread the chocolate frosting evenly over the frozen ice cream layer.
- Freeze for at least 1 hour before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
90g
Fat
28g
Carbs
10g
