Melted Ice Cream Cake

Ingredients

• 1 (18.25 ounce) box white cake mix* or any other flavor complimentary to ice cream used
• 2 cups melted ice cream (your choice of flavor)
• 3 large eggs

Instructions

1. Place a rack in the center of the oven and heat the oven to 350 degrees F. Spray a Bundt pan with vegetable oil spray, then dust with flour*. Shake out the excess flour. Set the pan aside.
2. Blend the cake mix, melted ice cream and eggs in a large mixing bowl with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 35 to 45 minutes.
4. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
5. Run a long, sharp knife around the edge of the cake and invert it onto a small rack, then invert it again onto a second rack so that the cake is right side up to complete cooling, 30 minutes more.
6. Meanwhile prepare a frosting that will compliment the flavor of the ice cream in the cake.
7. Place the cake on a serving platter and frost the top of the cake.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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

** For best results, use our Pan Release!