Mud Slide Ice-Cream Cake
Diets be damned!

I gotta make this!!!

Betty Crocker Mud Slide Ice-Cream Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

1/2 cup butter or margarine, melted

2 eggs

2 tablespoons coffee-flavored liqueur or strong coffee

4 cups vanilla ice cream

1 container (12 oz) Betty Crocker® Whipped chocolate frosting

2 tablespoons coffee-flavored liqueur, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs until well blended. Spread batter in pan.

2. Bake 19 to 24 minutes or until center is set (top will appear dry and cracked). Cool completely, about 1 hour..

3. Brush 2 tablespoons liqueur over cake. Let ice cream stand about 15 minutes at room temperature to soften. Spread ice cream over cake. Freeze 3 hours or until firm.

4. In medium bowl, mix frosting and 2 tablespoons liqueur; spread over ice cream. Freeze at least 1 hour.


Tracy said...

That's calorie and fat free right? I thought so. I'm going to have to make two, one for me and one for the rest of the family!

Karen said...

I am so giving this recipe to my hubby to make for my birthday next month. YUM!

Coach Jen said...

Okay seriously...are you TRYING to make me fail on my goal of being a fit mom!?! ;)

This look soooo good! I'm saving it for a future "cheat day"!!

Miss ya!

Drama said...

OMG....this could be my new favorite dessert!!!