Party Ice Cream Cake

Use your favorite flavor of frozen yogurt, ice cream or sherbet to "frost" this festive rainbow chip cake.

Yield: 16 servings

Ingredients

1 (18.25 ounce) box Betty Crocker SuperMoist party rainbow chip cake mix*
Water, vegetable oil and eggs called for on cake mix box
1 quart frozen yogurt (any flavor), slightly softened
Candy decorations, fresh fruit or whipped cream

Instructions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
Make and cool cake as directed on box for 13 x 9 inch pan.
Spread frozen yogurt over top of cake. Immediately cover and freeze for at least 4 hours until firm.
Just before serving, top each serving with candy decorations.
Cover and freeze any remaining cake.

Notes

High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

So the frozen cake won’t be too hard to cut, remove it from the freezer 20 to 30 minutes before serving.

Nutrition

Per serving: Calories 260 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 45mg; Sodium 270mg; Total Carbohydrate 37g (Dietary Fiber 0g, Sugars 25g); Protein 5g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 15%; Iron 4%

Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens