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Recipe: Melted Ice Cream Cake with Chocolate Marshmallow Frosting (Bundt cake)

Desserts - Cakes
MELTED ICE CREAM CAKE

1 (2-layer-size) package white cake mix
2 cups melted ice cream, Cherry Garcia if possible
3 large eggs
Chocolate Marshmallow Frosting (recipe follows)

Place rack in center of oven and preheat to 350 degrees F. Spray a Bundt pan with vegetable oil spray and dust with flour. Shake out the flour and set the pan aside.

Place (dry) cake mix, melted ice cream and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop mixer; scrape down sides and continue beating 2 minutes more. Pour into prepared pan.

Bake for 38-42 minutes. Place on wire rack to cool for 20 minutes.

Run a long, sharp knife around the edge and invert cake on small rack, then invert again onto second rack so cake is right side up. Finish cooling for 30 minutes.

Prepare Chocolate Marshmallow Frosting. Place cake on serving platter and frost the top. Cake can be stored at room temperature for up to 1 week.

CHOCOLATE MARSHMALLOW FROSTING

2 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
6 large marshmallows
4 tablespoons butter
1/3 cup plus 1 tablespoon milk
1 teaspoon vanilla

Sift confectioner's sugar and cocoa power together and set aside.

Melt marshmallows, butter and milk over low heat, stirring until marshmallows are melted. Add cocoa mixture and vanilla; stir until mixture is smooth and satiny.

Makes 1 Bundt cake
Source: Newspaper recipe clipping: St. Pete Times (Florida)
MsgID: 0225351
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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