Recipes Made with Cake Mixes

Blue Bunny® Candy Bar Cake

This rich, dark chocolate cake layered with Blue Bunny® Premium Butter Pecan Ice Cream and topped with caramel sauce and pecans is a delicious, easy-to-make treat!

Candy Bar Cake

Yield: 16 servings

Ingredients

  • 1 (18.25 ounce) box dark chocolate cake mix*
  • 1 cup marshmallow cream
  • 5 cups Blue Bunny® Premium Butter Pecan Ice Cream
  • 1/2 cup caramel ice cream topping
  • Whipped cream
  • Pecan halves

Instructions

  1. Prepare, bake and cool cake mix as package directs; baking in two 9-inch round cake pans.
  2. Place one layer of cake (top side down) on a serving plate.
  3. Spoon ice cream onto cake.
  4. Drizzle with caramel topping.
  5. Spread marshmallow creme on bottom side of second layer of cake; place on top of ice cream.
  6. Freeze for several hours.
  7. Garnish top with whipped cream and pecan halves.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.

Attribution

Recipe and photo used with permission from: Blue Bunny Ice Cream. To find more unique ice cream recipes go to bluebunny.com.



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