MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baskin-Robbins Ice Cream Cake
Categories: Cakes, Icecream
Yield: 1 Cake

MMMMM----------------------------CAKE---------------------------------
1 Box White cake mix
1 1/4 c Water
1/3 c Vegetable oil
3 Egg whites

MMMMM--------------------------ICECREAM-------------------------------
1/2 ga Pralines and cream ice
-cream
4 c Vanilla ice cream
12 oz White frosting

MMMMM--------------------------OPTIONAL-------------------------------
Colored frosting
Sharp bread knife; makes box
-slicing easy
Ice cream on top of the
-cake; and all the trimming

Traditional white birthday cakes are pretty boring by themselves.
Scoop a little ice cream onto the plate and I'll perk up a bit. But,
hey baby, bring a Baskin-Robbins ice cream cake to the party and I'll
be the first one in line with a plastic fork. This 4500-unit ice
cream chain stacks several varieties of pre-made ice cream cakes in
its freezer, but I've discovered the most popular version, over and
over again, is the one made from white cake with pralines and cream
ice cream on top. So that's got to be the version we clone here. But
don't think you're locked into this formula--you can use any flavor
of cake and ice cream you fancy for your homemade masterpiece.

Just be sure the ice cream you choose comes in a box. It should be
rectangular shape so that the ice cream layer stacks up right. Then
you'll want to find a real sharp serrated knife to cut the ice cream
in half while it's in the box. And check this out: That white stuff
that coats the cake is actually softened ice cream spread on a thin
layer like frosting, and then re-frozen. After it sets up, you can
decorate the cake any way you like with pre-made frosting in whatever
color suits your festive occasion. Voil! You've just made an ice
cream cake at home that looks and tastes like those in the stores
that costs around 35 bucks each.

Make your cake following the directions on the box. If you are making
the white cake you will likely blend the cake mix with water, oil,
and 3 eggs. Pour the batter into a greased 9x13" baking pan and bake
at 350°F for 30 to 35 minutes. This will make a thin cake for our
bottom layer. When cake is done, let it cool to room temperature.

When the cake has cooled, carefully remove it from the pan and place
it on a wax paper-covered cookie sheet, or a platter or tray that
will fit into your freezer.

Use a sharp serrated knife (a bread knife works great) to slice the
ice cream lengthwise through the middle, box and all, so that you
have two 2" thick sheets of ice cream. Peel the cardboard off the ice
cream and lay the halves next to each other on the cake. Slice the
edges of the cake all the way around so that the cake is the same
size as the ice cream on top. Work quickly so that the ice cream
doesn't melt. When the cake has been trimmed, place it into the
freezer for an hour or two.

When you are ready to frost the cake, take the two pints (4 cups) of
vanilla ice cream out of the freezer for 20 to 30 minutes to soften.
Stir the ice cream so that it is smooth, like frosting. Use a
frosting knife or spatula to coat your cake with about 2 cups of ice
cream. Cover the entire surface thoroughly so that you cannot see any
of the cake or ice cream underneath. Pop the cake into the freezer
for an hour or so to set up.

When the cake has set, fill a pastry bag (with a fancy tip) with white
frosting to decorate all around the top edge of the cake. Also
decorate around the bottom of the cake. Use colored frosting and
different tips to add inspired artistic flair and writing on the
cake, as needed. Cover the cake with plastic wrap and keep it in your
freezer until party time.

When you are ready to serve the cake, leave it out for 10 minutes
before slicing. Cut the cake with a sharp knife that has been held
under hot water.

Tidbits:

You may wish to use another flavor cake mix such as chocolate or
devil's food for this dessert--even low-fat cake mix works. It's up
to you. Just follow the directions on the box for making the cake in
a 9x13" baking pan.

You can also use any flavor of ice cream. Just be sure to get it in a
box.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Baskin-Robbins#253#040Ice#040Cream#040Cake.txt>

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